• Preheat Oven to 350 °F or 180 °C

Cake Base:

• Prepare a 26cm/ 10 in Springform cake pan by greasing it well with butter. Set aside
• Melt the chocolate and butter together in a double boiler (or in a microwave like I did)
• Stir, and set aside to cool completely.
• Separate the eggs.
• Beat/whip the egg whites to soft peaks. You want them to hold their shape, but not be dried out. (Go ahead and try holding the bowl over your head upside down. If nothing falls out, you are good) Set aside for a bit. (I usually just transfer them to another bowl, and use the stand mixing bowl for the next part)
• Put the Egg Yolks and Sugar into the mixing bowl, and beat at medium speed until they are well combined and look almost white.
• With the mixer running, slowly add the chocolate/butter mixture to the egg yolks.
• Then add flour, cornstarch, ground almonds, baking powder. Mix
• It will be stiff! Add milk, one tablespoon at a time, to soften things up.
• Now you will add in the egg white. The egg white is what gives this cake its "lift", so be careful not to deflate it.
• Put 1/4 of the beaten egg white into the chocolate mixture, and use a spatula to sort of fold/mix it in. It will look funny.. with blotches of white... and it will be stiff still. Add another 1/4 and do it again.
• Then add the rest in 1/4 at a time. Fold and mix gently by hand.
• In the end, the batter will look more like cake batter, and the white will be mixed in.
• Spread the batter into the prepared pan and bake for 35 minutes (stick a toothpick in...if it comes out clean, it's done)
• Set on a rack to cool.
• After 10 minutes, run a knife around the edge and release the sides to completely cool it.

Whipped Cream:

• Place cream, powdered sugar, and Sahnesteif or Whip it into the mixing bowl. Beat until stiff (don't OVER beat it... you will end up with butter). I have made the cake without Sahnesteif.. it works, but it doesn't last as long.

Assemble:

• Place the cooled cake base on your serving plate. (I leveled mine off a bit to remove the dome. Just slice with a serrated knife)
• Use 2/3 of the whipped cream to "frost" the sides and top. Use a spatula to make it smooth.
• Create chocolate shavings by scraping the edge with a potato peeler over a plate.
• Use cold fingers to kind of toss it onto the edge of the cake. (I lifted the cake a bit for a better angle) You can also use sprinkles. Use your spatula to fix any that overshoot the side.
• Now, put the rest of the whipped cream into a piping bag with a star tip (A plastic storage bag can work... cut off the corner... it won't be "fancy" but it gets the job done). Pipe little rosettes around the edge of the cake.
• SLOWLY pour the Eierlikör into the center of the cake.
• Then place in the refrigerator for a few hours (or overnight) until you are ready to put it on your Table.
• Decorate with chocolate eggs if you like.