1. chop the cooking chocolate, melt in a hot water bath and cool. Beat the butter with the sugar until creamy. Gradually add the eggs. Stir in the liquid cooking chocolate. 2.
2. preheat the oven to 175 °C. Mix flour, baking powder and stir into the egg mixture with the milk.
Grease a cake springform pan (22 cm) and dust with a little flour. Pour in the dough, spread smoothly and bake for about 35 minutes. Remove from the pan and cool on a cooling rack.
1. Coarsely chop 16 confectionery balls. Whip 400 ml of whipped cream until stiff, adding cream stiffener. Fold in the confectionery crumbs.
Cut the cake base in half horizontally with a large kitchen knife or twine. Spread half of the confectionery cream on the bottom cake layer. Place the top cake layer on top and press gently until smooth. Spread with remaining confectionery cream.
1. whip the remaining whipped cream until stiff. Spread half of it on the edge of the cake. Coarsely chop the cooking chocolate and melt in a hot water bath. Fill into a freezer bag, cut a small tip and decorate the cake with the cooking chocolate.
Put the remaining whipped cream in a piping bag with a nozzle and pipe in dots. Garnish the cake with the remaining halved chocolate nut confectionery balls.
Time needed : Zub. 45 min, baking approx. 35 min