Egg liqueur espuma

100g eggnog
150g cream

Raspberry puree

100g raspberries
50g preserving sugar

Shortcrust pastry

190g flour 550
75g warm butter
70g powdered sugar
3 egg yolks size M
1 tablespoon honey
1 pinch salt

Glue for the form

1 tsp starch or flour
2 tbsp water

Chocolate mass

165g dark chocolate
110g butter
3 eggs (M)
110g sugar
85g water

For the eggnog spuma, mix cream with eggnog and go it into a cream siphon. Refrigerate the foam until ready to use.

Mix raspberries with jelling sugar, let steep for 20 minutes and boil the puree. Strain while still hot.

Mix all the ingredients for the shortcrust pastry in a hand mixer. form the dough into a ball with your hands, wrap it in cling film and chill it.

Preheat the oven to 160 degrees convection.

Mix a little flour or starch with water. You will need this so that the chocolate does not spill out of the baking frame later.

Prepare a square baking frame and roll out the dough 3-4mm thin. Shape the dough squarely so that it fits into the baking frame.

Prepare a baking paper that is 5cm bigger on all sides than the baking frame. Put the dough on it and then put the baking frame on top of it. Now comes the glue trick: Stick the baking paper tightly to the frame with the starch paste.

Prick the dough several times with a fork and pre-bake for 10 minutes. Take the dough out of the oven and reduce the oven temperature to 120 degrees.

Melt the butter and chocolate in the microwave (or over a water bath) stir in the lukewarm water. Mix the eggs with the sugar, but not foamy, and stir them into the chocolate mixture.

Pour the chocolate mixture on the dough and bake it for 30-40 minutes at 120 degrees.

Let the cake cool briefly, remove the frame, cut the portions and serve with the espuma and puree. Decorate with whatever you like, I used gold.

The chocolate cake tastes best while still slightly warm, but it's definitely a highlight cold, too.