Chocolate bonbon cake

Name: Chocolate bonbon cake
Cook time: 1 h 30 min
Total time: 7 h 30 min
Yield: 12
Ingredients: 125 g Flour; 50 g ground hazelnuts; 2 TABLESPOONS Cocoa powder; 15 g Cornstarch; 1 teaspoon, gestr. Baking Powder; 50 g Butter; 5 Eggs (size M); 125 g Sugar; 3 bag/s Children Chocolate Bons (à 200 g); 6 sheets Gelatine; 300 g Double cream cream cheese; 8 cups Hazelnut pudding (à 55 g, e.g. Monte); 20 g Icing sugar; Two pck. Vanillin sugar; 375 g Whipped cream; 1 pck. Cream stabiliser; 7-10 Tbsp Grease for the mould

AUTHOR
Valentine Lee

DIFFICULTY
not easy

RATING

COOK TIME
90 mins

TOTAL TIME
450 mins

Ingredients

Servings: 12

125 g Flour
50 g ground hazelnuts
2 TABLESPOONS Cocoa powder
15 g Cornstarch
1 teaspoon, gestr. Baking Powder
50 g Butter
5 Eggs (size M)
125 g Sugar
3 bag/s Children Chocolate Bons (à 200 g)
6 sheets Gelatine
300 g Double cream cream cheese
8 cups Hazelnut pudding (à 55 g, e.g. Monte)
20 g Icing sugar
Two pck. Vanillin sugar
375 g Whipped cream
1 pck. Cream stabiliser
7-10 Tbsp Grease for the mould

Directions

1
Mix flour, hazelnuts, cocoa, starch and baking powder. Melt the butter. Whisk eggs, sugar and salt with the whisk of the hand mixer for about 5 minutes until thick and creamy. Carefully fold in the flour mixture. Slowly stir in liquid butter. Pour the mixture into a greased springform pan (20 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Take out, remove from the tin and let cool on a cake rack.
2
Chop 300 g chocolate bonbons. Soak gelatine in cold water. Cut the biscuit twice horizontally. Place a cake ring around the lower base. Mix cream cheese, hazelnut pudding, icing sugar and 1 packet of vanilla sugar. Squeeze the gelatine, dissolve and mix with a little cream. Then stir into the rest of the cream. Put it in a cold place. Whip 125 g cream until stiff. Fold 150 g chopped chocolate chips into the gelling cream.
3
Spread 1/3 of the cream on the lower cake base and smooth it down. Place the second sponge cake on top and press down gently. Layer the rest of the cream and sponge cake in the same way until the last layer is cream. Chill the cake for about 5 hours.
4
Whip 250 g cream and 1 sachet of vanilla sugar until stiff, allowing the cream firming agent to trickle in. Carefully remove the cake ring from the cake. Spread the remaining cream all around the cake. Press the rest of the chopped chocolate candies onto the edge of the cake. Decorate the surface of the cake with 300 g whole chocolate bons. Keep the cake cold until serving.