Kinder Chocolate Cake

Ingredients for 1 servings:

• 250 g flour
• 100 g hazelnuts, ground
• 4 tbsp cocoa powder
• 30 g cornstarch
• 100 g butter
• 10 m.-sized eggs
• 250 g sugar
• 2 pinches of salt
• 1 ½ bag(s) of sweets (children’s chocolate sweets), 200 g each
• 6 sheets of gelatin
• 300 g double cream cheese
• 440 g pudding (hazelnut pudding)
• 20 g powdered sugar
• 1 packet of vanilla sugar
• 125 g whipped cream
• 250 g whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 1 ½ bag(s) of sweets (children’s chocolate sweets), 200 g each
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 35 minutes; Total time approx. 7 hours 5 minutes

A visual eye-catcher at every party

I halved the ingredients, except for the salt, and baked one sponge cake at a time in a springform pan. If you use all of the ingredients to make a deep sponge cake, the baking time may vary. Mix the flour, cornstarch, hazelnuts, and cocoa. Melt the butter. Beat the eggs with sugar and salt with a hand mixer for about 5 minutes until light and fluffy. Carefully fold in the flour mixture. Slowly stir in the butter. Pour the mixture into a greased springform pan and bake in a preheated oven at 175°C (350°F) or 150°C (300°F) for 30-35 minutes. Remove from the pan, remove from the pan, and let cool. Chop 300g of chocolate bonbons. Soak the gelatine in cold water. Cut the sponge cake in half horizontally, or cut off the dome if making two small cakes. Place a cake ring around the bottom layer. Mix the cream cheese with the pudding powder, icing sugar, and a sachet of vanilla sugar. Squeeze out the gelatine, dissolve it, and mix it with a little of the cream. Stir this into the remaining cream and chill the cream. Whip 125g of cream until stiff. Carefully fold the chopped chocolate candies into the setting cream. Spread 1/3 (or half if making two layers) of the cream on the bottom layer and smooth it down. Place the second layer on top and press down lightly. Continue layering until the last layer is cream. Chill the cake for 5 hours. Whip 250g of cream with one sachet of vanilla sugar and one sachet of cream stabilizer until stiff. Carefully remove the cake ring from the cake and spread the cream all over the cake. Roughly chop approx. 200g of chocolate candies and spread them around the sides of the cake, pressing them down lightly. Decorate the cake surface with the remaining chocolate candies. Chill the cake until ready to serve.