Eierlikör-Torte

Instructions

1. Preheat the oven to 170 °C. Butter and flour a 24 cm springform tin.
2. Whisk the eggs with the sugar and a pinch of salt until the mixture pales and doubles in volume, about 5 minutes.
3. Fold in the sifted flour and baking powder in a rain, then the oil and 50 ml of egg liqueur. Mix gently.
4. Pour the batter into the tin and bake for 30 to 35 minutes, until a skewer comes out dry. Leave to cool 10 minutes, then unmould.
5. Cut the sponge in two horizontally. Brush both layers with the rest of the egg liqueur.
6. Melt the chocolate with the butter in a bain-marie. Whip the crème fraîche with the icing sugar until firm, then gently fold in the warm chocolate.
7. Spread half the chocolate cream in the middle of the cake, close with the second layer, and coat the top and sides with the rest of the cream. Chill for 2 hours before serving, decorated with flaked almonds.