Description
A delightful dessert combining rich chocolate and hazelnuts with a creamy mascarpone filling, perfect for special occasions.
Ingredients
Scale
- 6 large eggs
- 230 g sugar
- 1 pinch salt
- 150 g all-purpose flour
- 2 tbsp baking cocoa
- 70 g ground hazelnuts
- 100 g chocolate eggs
- 500 g mascarpone cheese
- 250 g liquid cream
- 2 tbsp sugar
- 1 tbsp vanilla extract
- 250 g cream
- 350 g chocolate eggs
Instructions
- Preheat your oven to 180°C (160°C for fan oven). Line a 20 cm springform pan with baking paper.
- In a bowl, whip eggs, sugar, and salt until frothy, about 4 minutes.
- In another bowl, combine flour, cocoa, and hazelnuts, then gently fold into the egg batter.
- Pour the batter into the pan and bake for about 35 minutes. Allow to cool on a rack.
- Unwrap and chop chocolate bonbons. In a bowl, mix mascarpone and liquid cream, then add sugar and vanilla. Beat until stiff and fold in chopped chocolate eggs.
- Cut the cooled cake into three layers. Place the bottom layer on a plate with a cake ring. Spread half of the cream on top, add the second layer, press down, and spread the remaining cream on the top layer, saving 3-4 tablespoons for garnish.
- Chill in the fridge for at least 2 hours before serving.
Notes
For a variation, you can swap chocolate eggs with caramel or fruit-flavored ones, or add layers of fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: chocolate cake, dessert, hazelnut, mascarpone, special occasions