Chocolate Bon Cake
Chocolate Bon Cake 
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. Begin by preheating your oven to 180 degrees (if you're using a fan oven, set it to 160 degrees). Grab a 20 cm springform pan and line the base with baking paperโyou'll thank yourself later! Now, in a mixing bowl, whip together the eggs, sugar, and salt for at least 4 minutes with a hand mixer until the mixture is nice and frothy.
2. Time to get your floury goodness ready! In a separate bowl, combine the wheat flour, baking cocoa, and ground hazelnuts. Gently fold this mixture into your egg batter using a spatula. Once itโs well mixed, pour the sponge cake batter into your prepared pan. Pop it in the lower third of your preheated oven and let it bake for about 35 minutes. Once done, carefully remove the cake from the tin and transfer it to a cooling rack lined with baking paper. Let it cool completelyโpatience is key!
3. Now for the cream! Unwrap those delicious chocolate bonbons and chop them finely. Set them aside for later. In a mixing bowl, combine the mascarpone and the liquid cream, and give it a good mix. Add in the sugar and vanilla extract, then beat it with your hand mixer until the cream is stiff and dreamy. Finally, fold in the chopped chocolate eggs for that extra chocolatey goodness!
4. Itโs assembly time! Cut your cooled sponge cake in half horizontally twice, so you have three layers. Place the bottom layer on a serving plate and ring it with a cake ring. Spread just under half of your cream on top and smooth it out. Add the second layer and press down gently. Spread the rest of the cream on top (saving about 3-4 tablespoons) and smooth it out again. Finish it off with the last layer on top, and use the cream you reserved to cover the top. Time to chill! Pop it in the fridge for at least 2 hours to let everything meld beautifully.
