10 large eggs
2 cups of sugar
120g of bittersweet or semisweet chocolate, grated
1 tablespoon of ground cinnamon
1/2 teaspoon of ground nutmeg
zest and juice of 1 lemon
2 cups of peanut butter without shells, ground
1/2 cup of whiskey
10 beaten egg whites, whipped to stiff peaks
1 cup of crushed biscuits
Glaze: 1 tablespoon of unsalted butter
1 cup of confectioner's sugar, sifted
to taste rum
heavy cream
10 large eggs
2 cups of sugar
120g of bittersweet or semisweet chocolate, grated
1 tablespoon of ground cinnamon
1/2 teaspoon of ground nutmeg
zest and juice of 1 lemon
2 cups of peanut butter without shells, ground
1/2 cup of whiskey
10 beaten egg whites, whipped to stiff peaks
1 cup of crushed biscuits
Glaze: 1 tablespoon of unsalted butter
1 cup of confectioner's sugar, sifted
to taste rum
heavy cream
Beat the eggs with the sugar until it is light and fluffy
Add in the grated chocolate, cinnamon, nutmeg, lemon zest and juice, peanut butter, and whiskey
Alternate adding in the whipped egg whites and crushed biscuits
Place the batter into a greased and floured cake pan and bake at moderate heat for 50 minutes or until a toothpick inserted comes out clean
Mix together the sugar, rum, and heavy cream to achieve a spreading consistency over the entire cake
