Chocolate Bon Cake

👩‍🍳 Directions
1 Preheat and Prepare
Preheat your oven to 180°C (160°C fan). Line a 20 cm springform pan with parchment paper.
2 Make the Sponge Batter
In a bowl, beat eggs, sugar, and salt with a hand mixer for at least 4 minutes until light and frothy.
In a separate bowl, mix the flour, cocoa, and ground hazelnuts, then gently fold into the egg mixture.
3 Bake the Cake
Pour the batter into the prepared pan. Bake in the lower third of the oven for about 35 minutes.
Once baked, remove the cake and let it cool completely on a wire rack.
4 Prepare the Cream
Chop the chocolate eggs finely and set aside.
In a bowl, mix mascarpone and 250 g cream until smooth.
Add sugar and vanilla extract, then beat until the cream becomes stiff and fluffy.
Fold in the chopped bonbons for that delicious chocolate crunch.
Assemble the Cake
1 Slice the Cake
Cut the cooled sponge horizontally into three layers using a serrated knife.
2 Layer and Fill
Place the bottom layer on a serving plate and secure with a cake ring.
Spread just under half of the cream evenly over it.
Add the second layer and press lightly. Spread the remaining cream on top, reserving 3–4 tablespoons for the final layer.
3 Finish and Chill
Place the final sponge layer on top and spread the reserved cream over it.
Chill the cake in the fridge for at least 2 hours—this helps the layers set and the flavors meld.