Chocolate Bons Cake

Ingredients for 1 servings:

• 8 eggs
• 8 tbsp sugar
• 8 tbsp flour
• 3 tbsp cocoa powder
• 1 tbsp vanilla sugar
• 1 ½ tsp baking powder
• Brittle:
• 40 g sugar
• 10 g butter
• 100 g walnuts, chopped
• 5 cups of cream
• 1 pack of gelatin, ground
• 30 candies, Kinder chocolate candies (6 candies for decoration)
• 3 cl Amaretto
• 6 candies, halved chocolate candies
• 20 g brittle, walnut

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Sponge cake: Beat egg yolks with sugar and vanilla sugar until frothy. Beat egg whites until stiff. Mix flour with cocoa and baking powder and then mix with the egg yolk mixture. Then carefully fold in the egg white mixture. Place in a 28 cm greased and floured round baking tin and bake in a preheated oven (170 degrees) for approx. 30 minutes. Cool and cut horizontally in two. Makes 3 sheets. Brittle: Melt sugar and butter over medium heat until golden brown. Stir in walnuts. Cool. Filling: Whip cream until stiff and chill approx. 200 g. Prepare gelatine according to the instructions and mix with the remaining cream. Also mix in brittle, except for 20 g, and 2 cl Amaretto. Cut the Schoko-Bons into small pieces and mix with the cream. Soak the sheets with the remaining Amaretto mixed with a little warm water and layer the cream mixture on top. Cover the top and the edge with the chilled cream. Arrange the halved biscuits in a circle and sprinkle with the remaining 20 g of brittle. Refrigerate for a few hours. If making the cake for children, please omit the Amaretto.