Coarsely chop the candied orange peel and lemon peel. Chop 50 g chocolate finely. Roast the pine nuts in a pan without fat until light-coloured, remove. Melt 50 g fat, let it cool down
Mix flour, cocoa, 50 g sugar and baking powder in a bowl. Add the egg, melted fat and mineral water and mix to a smooth dough with the whisk of the hand mixer. Fold in pine nuts, candied orange peel, candied lemon peel and chopped chocolate. Fill the dough into a greased springform pan (20 cm Ø), dust with flour and smooth it down. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 15-25 minutes. Take out, let cool on a cake rack
Roughly chop 200 g chocolate. Melt 70 g fat and chocolate in a pot at low heat. Beat the egg yolks, espresso and 70 g sugar in a bowl over a hot water bath until light and creamy. Remove the egg yolk mixture from the heat and let it cool down. Stir in chocolate butter and brandy. Whip cream until stiff and fold in portions
Remove the bottom from the mould. Place the cake ring or springform pan rim around the base. Pour in the chocolate cream and smooth it down. Chill the cake for about 3 hours. Roughly chop 15 g chocolate and melt slowly in a bowl over a warm water bath. Wash the leaves, rub them carefully dry and coat them with the chocolate. Put the leaves in a cool place for about 1 hour.
Carefully remove the chocolate from the leaves. Remove the cake from the mould and decorate with sugar pearls and chocolate leaves before serving. Dust with cocoa
waiting time approx. 3 3/4 hours