Stir the ingredients for the biscuit dough. Whip the egg whites to egg whites and fold into the batter.
Fill the dough into a cake tin (approx. 28 cm), bake at 160 °C hot air for 25 minutes. When cool, drizzle with amaretto. Cut the base in half, making the top a little thicker.
Filling: melt the chocolate with a cup of whipped cream at a low temperature, stir. Cool the mixture, whip the remaining 3 cups of whipped cream until stiff, stir into the whipped cream-chocolate mixture.
Crumble the top of the biscuit, mix with the cocosette, eggnog and chocolate-cream mixture.
Form the filling on the bottom as a dome and sprinkle with the remaining cocosette.
Chill well!
Tip: Feel free to use better chocolate – the more delicious the result!
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