Chocolate hedgehog cake

Ingredients for 2 servings:

• 250 g butter, room temperature
• 175 g sugar
• 11 eggs
• 3 tsp baking powder
• 500 g flour
• 200 ml milk
• 1 tbsp lemon(s) (lemon peel)
• 1 pinch of salt
• 600 g chocolate (milk chocolate)
• 60 g vanilla sugar
• 250 g cream
• 4 tbsp sugar
• 150 g cream, whipped until stiff
• 1 pack of chocolate decorations (Mikado sticks)
• 2 packs of ground gelatin

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

ideal for children’s birthdays, kindergarten parties, etc.

Beat the butter and sugar until fluffy. Add the salt and 5 eggs and mix. Sift in the baking powder and flour. First stir in the lemon zest, then gradually add the milk. Add a little more milk if necessary. Place the batter on a greased baking sheet and bake for about 1 hour at 180°C. Let the cake cool overnight. Chop and melt the chocolate. Beat 6 egg yolks with vanilla sugar in a hot water bath until fluffy. Whip the cream until stiff peaks. Beat 6 egg whites with the sugar until stiff peaks. Stir the egg whites into the chocolate, quickly fold in the cream and then fold in the egg whites. Prepare the gelatin according to the package instructions and add to the chocolate cream. Refrigerate overnight. Once the cake has cooled, cut it into two oval shapes using a large, sharp knife and remove the crusts. Spread the chocolate cream onto the oval shapes and shape into the outline of a hedgehog. Roughen the hedgehog’s back slightly with the bristles of a pastry brush and smooth the mouth area. Place whipped cream in a piping bag and dot the hedgehogs. Decorate the mouth, nose, and eyes with cream. Place chocolate sticks in the dots and decorate the eyes and mouth. Serve chilled.