Chocolate Spice Cake with Honey Sabayon

A cake recipe for all foodies:

Cream soft vanilla sugar, sugar, butter and gingerbread spice with electric mixer. Mix eggs, add gradually while beating continuously. Then mix the chocolate rolls, flour and baking powder and also add gradually. As a last step, add the chocolate liqueur leisurely, meanwhile continuing to mix the dough until the quantity is fluffy. Pour the mixture into buttered and floured ramekins 2/3 full and bake in a heated oven at 180 °C for half an hour.

Honey sabayon: Stir the white wine with the egg yolks, sugar and honey and beat over a water bath until creamy. Remove the sabayon from the bain-marie, beat a little more, season with honey liqueur and carefully fold in the whipped cream.

Divide the spice cakes evenly on plates, cover with chocolate sauce and sabayon and garnish with Christmas chocolate decorations and fresh mint.

Entrée: Lukewarm mushroom tartare with marinated ham Main course: Cabbage-salmon roulade in white wine-crab tail sauce Dessert: Chocolate spice cake with honey sabayon

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