Cupcake with egg liqueur, nuts and cocoa
6 servings
80 minutes
Cake with egg liqueur, nuts, and cocoa is a refined treat inspired by European baking traditions. It combines the rich aroma of cocoa, the crunchy texture of nuts, and a delicate vanilla note of pudding. The egg liqueur adds lightness and subtle sweetness to the batter, making it especially soft. Through step-by-step mixing of ingredients, the cake acquires a layered structure where each part reveals its unique flavor: chocolate depth, nut richness, and gentle liqueur hint. This dessert is perfect for cozy evenings with a cup of hot coffee or fragrant tea, and its elegant flavor combination makes it an excellent choice for festive treats.
1
Grease the mold with oil and place it in a cold place. Turn on the stove to 200 degrees.
2
Beat the eggs with sugar. Add butter and liqueur (125 g). Mix well.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Vegetable oil: 200 ml
- Advocaat (egg liqueur): 150 ml
3
Mix the flour with the baking powder and add it to the egg mixture.
- Wheat flour: 150 g
- Baking powder (raising agent): 10 g
4
It will be about 900 g of liquid dough. It needs to be divided into three parts and poured into separate containers for whipping.
5
First, add cocoa and milk. Whisk.
- Cocoa powder: 2 tablespoons
- Milk: 2 tablespoons
6
In the second - nuts and rum. Whip.
- Nuts: 50 g
- Rum: 2 tablespoons
7
In the third - dry pudding powder and liqueur (2 tbsp). Whisk well.
- Vanilla pudding mix: 1 piece
- Advocaat (egg liqueur): 150 ml
8
Carefully pour in a circle into the mold: first the chocolate mixture, then the nut mixture, and lastly the liqueur. Try to pour in the center so that the mixture 'flows' into the previous layer.
9
Bake for 45 minutes at 200 degrees.
