Put 8 chocolate mint bars aside for decoration. Heat 600 g cream. Melt the rest of the bars while stirring. Pour into a bowl and chill overnight. Finely grate the chocolate. Cream soft fat, sugar, vanillin sugar and salt.
Separate the eggs and stir the egg yolks individually into the fat-sugar cream. Mix the chocolate, nuts and baking powder and also stir in. Beat the egg whites until stiff and fold in portions. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let the cake cool down a little in the tin. Remove from the mould and let it cool down completely. In the meantime, peel the clementines so that the white skin is completely removed. Using a sharp knife, remove the fillets between the parting skins and let them drip off a little on kitchen paper. Whip the chocolate mint cream with the whisk of the hand mixer until stiff, allowing the cream firmer to trickle in. Spread the fillets, except for a few for decoration, on the bottom.
Remove from the mould and let it cool down completely. In the meantime, peel the clementines so that the white skin is completely removed. Using a sharp knife, remove the fillets between the parting skins and let them drip off a little on kitchen paper. Whip the chocolate mint cream with the whisk of the hand mixer until stiff, allowing the cream firmer to trickle in. Spread the fillets, except for a few for decoration, on the bottom. Spread the cream on top in a dome-shaped pattern. Chill the cake for 2-3 hours. Cut the remaining chocolate mint bars diagonally. Whip 200 g cream until stiff and place in a piping bag with a star-shaped spout. Spray 16 tuffs onto the cake and decorate with clementine fillets and chocolate mint bars. Serve dusted with cocoa
Spread the cream on top in a dome-shaped pattern. Chill the cake for 2-3 hours. Cut the remaining chocolate mint bars diagonally. Whip 200 g cream until stiff and place in a piping bag with a star-shaped spout. Spray 16 tuffs onto the cake and decorate with clementine fillets and chocolate mint bars. Serve dusted with cocoa