Grate 100 g chocolate. Beat eggs and sugar with the whisk of the hand mixer for 5-10 minutes until frothy. Sift flour on top and fold in. Fold in 200 g liquid cream and grated chocolate
Spread the mixture into a greased, flour-sprinkled saddle of venison or box form (approx. 30 cm long; min. 1 l capacity) and bake in a preheated oven (electric range: 175 °C / fan oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let cool down a little. Then turn out of the tin and let it cool down completely
Chop 200 g chocolate and melt in a hot water bath. Coat the saddle of venison with it and let it dry. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate the saddle of venison with cream tuffs and dust with cocoa