Chocolate Bon Cake 🍫🎂🍬
Ingredients:
6 eggs (size M) 🥚
230 g sugar 🍚
1 pinch of salt 🧂
150 g wheat flour (type 405) 🌾
2 tbsp baking cocoa 🍫
70 g ground hazelnuts 🌰
100 g chocolate eggs 🍫🥚
500 g mascarpone 🧀
250 g cream 🥛
2 tbsp sugar 🍬
1 tbsp vanilla extract 🍦
250 g cream 🥛
350 g chocolate eggs 🍫🥚
Directions:
1. Start by preheating your oven to 180 degrees (if using a fan oven, set it to 160 degrees). Then, grab a 20 cm springform pan and line the base with baking paper—trust me, it’ll save you a mess later! In a mixing bowl, beat together the eggs, sugar, and salt for about 4 minutes until it’s frothy and luscious.
2. In a separate bowl, combine the wheat flour, baking cocoa, and ground hazelnuts. Gently fold this delightful mixture into your egg batter using a spatula. Once it’s well blended, pour it into your prepared pan and bake in the lower part of your oven for about 35 minutes. Once baked, let that beauty cool completely on a rack.
3. Now, it’s time to get to the creamy goodness! Chop up the chocolate bonbons and set aside. In a mixing bowl, combine the mascarpone and liquid cream, adding in the sugar and vanilla. Beat it all together until it’s stiff and dreamy. Finally, fold in those chopped chocolate eggs for that extra chocolatey bliss!
4. For the assembly, carefully cut your cooled sponge cake in half horizontally twice—this gives you three layers. Place the bottom layer on a lovely serving plate, and ring it with a cake ring. Spread just under half of your heavenly cream on top and smooth it out. Add the second layer, press it down gently, spread the rest of the cream on top, and finally place the last layer on top. Use the reserved cream to cover the top layer. Pop it in the fridge for at least 2 hours to let all those flavors meld beautifully.
Enjoy your delicious creation!