Advocaat cake with chocolate can be very fast and easy to prepare. The cake tastes juicy and keeps fresh for several days. Preheat the oven to 180 degrees. Grease a loaf pan and sprinkle lightly stick also with a little flour. Eggs, sugar and vanilla sugar in a mixing bowl and fill with a whisk to stir the food processor, creamy on the highest setting.
Then stir in sunflower oil at first, until the eggs are associated with the oil. Then stir in the eggs eggnog. In a second bowl, combine flour with baking powder and semolina and stir on low heat. The dough is thick. About two-thirds of the dough pour into the loaf pan. Cocoa powder and chocolate chips with the remaining batter stir and pour a long strip on the center of the light dough. The dark chocolate dough with baking drops into the light dough as above to see in the picture.
The egg liqueur cake with chocolate on the middle rack in preheated oven at 180 degrees about 60 minutes. The box shape with the help of pot holders out of the oven and let the eggnog cake with chocolate cool for about 10 minutes in the mold. Then the egg liqueur cake with chocolate from the box shape out onto a grill and let cool completely before slicing.
¤170 g Sugar
¤1 point Vanilla sugar
¤0.2L Sunflower oil
¤200 g Flour
¤4 tsp Baking powder
¤70 g Semolina
¤1 tablespoon Cocoa
¤30 g Chocolate chips
25 servings 169 calories per serving 15 mins Prep 90 mins Total