Chocolate candy cake

Chocolate candy cake 

fantastic favorite cake 🍰 🍫

 INGREDIENTS

 FOR THE GROUND

•  6 eggs (size M)
•  230g 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
•  500g mascarpone
•  250 g cream
•  2 tbsp sugar
•  1 tbsp vanilla extract

 ASIDE FROM THAT

•  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 eggs with sugar and salt for at least 4 minutes with the whisk of the hand mixer until foamy.

 2nd step

 Mix the flour with cocoa and nuts and fold into the egg mixture with a spatula.  Pour the sponge cake dough into the mold.  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 baking rack lined with baking paper.  Allow to cool completely.

 3rd step

 For the cream, unwrap the chocolate candies and chop them finely.  Put aside.  Put the mascarpone with the still liquid cream in a bowl and stir.  Add the sugar and vanilla extract and continue beating with the whisk of the hand mixer until the cream is stiffly whipped.  Stir in chopped chocolate eggs.

 4th step

 Halve the sponge cake twice horizontally.  Place the bottom layer on a plate.  Place the cake ring around.  Put almost half of the cream on top and smooth it out with a cake server.  Place the second base on top and press down lightly.  Add the remaining cream, except 3-4 tablespoons, and smooth it out.  Place the last layer on top and spread the reserved cream.  Chill in the refrigerator for at least 2 hours.

 5th step

 Loosen the cake ring.  Roughly chop half of the chocolate candies.  Whip the cream.  Spread the cake thinly with the cream.  Press chopped chocolate eggs onto the edge of the cake.  Halve the remaining chocolate eggs and decorate the cake with them.