Chocolate Truffle Cake with Whiskey

For the chocolate truffle cake, first prepare the bases. For this, beat the egg yolks and sugar until creamy. Beat the egg whites with a pinch of salt until stiff and fold half of the egg whites into the egg cream together with the nuts.

Carefully stir in the other half with the chocolate and pour a third of the amount into a cake springform pan (26 cm, lined with parchment paper) and bake at 180 °C top/bottom heat for 15 minutes. Then bake another two layers.

For the truffle mixture, boil the whipping cream and let the butter and coconut fat melt in it over low heat. Mix in the chopped cooking chocolate (milk and dark) and also gently melt, but do not boil.

Fold in the whiskey and orange zest, pour the mixture into a suitable bowl and let it cool or harden in the refrigerator for at least 3 hours.

Assemble cake: Add cake border to bottom. Bring orange marmalade to a boil (Mickey wave)and drain – the fruit peel pieces must come out. Cool slightly. Lightly spread two cake layers with the orange jelly, lightly sprinkle with orange liqueur. Remove chocolate cream from refrigerator and beat with hand mixer – it will be light and silky smooth. Spread half of the cream on the first base spread with orange jelly. Place the second base spread with orange jelly. Fill with remaining creme and smooth. Place the third cake layer on top.

For the icing, mix the cooking

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