Chocolate bon cake – a dreamy favorite cake
If you like Kinder chocolate bons, you will love this cake. The beautiful cake with chocolate-nut sponge cake and mascarpone cream is sophisticated and delicious right down to the last crumb.
INGREDIENTS
FOR THE BASE
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
FOR THE CREAM
100 g chocolate eggs
500 g mascarpone
250 g cream
2 tbsp sugar
1 tbsp vanilla extract
ALSO
250 g cream
350 g chocolate eggs
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the springform pan base (Ø 20 cm) with baking paper. Beat the eggs with sugar and salt for at least 4 minutes with the whisk of the hand mixer until frothy.
2nd step
Mix the flour with the cocoa and nuts and fold into the egg mixture with a spatula. Pour the sponge cake mixture into the tin.
Bake in the lower third of the preheated oven for approx. 35 minutes. Remove the cake directly from the tin and turn it out onto a cake rack lined with baking paper. Allow to cool completely.
Step 3
For the cream, unwrap the chocolate bonbons and chop finely. Set aside. Put the mascarpone and the cream that is still liquid in a bowl and mix.
Add the sugar and vanilla extract and continue to beat with the whisk of the hand mixer until the cream is stiff. Stir in the chopped chocolate eggs.
Step 4
Halve the sponge cake twice horizontally. Place the bottom layer on a plate. Place the cake ring around it. Put just under half of the cream on top and smooth it out with a cake lifter.
Place the second layer on top and press down lightly. Add the rest of the cream, except for 3-4 tablespoons, and smooth it out.
Place the last layer on top and spread the cream that was set aside. Chill in the fridge for at least 2 hours.
