Chocolate Bon Cake

Instructions:
1. Prepare the Sponge:
• Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan oven.
• Line the base of a 20 cm springform pan with baking paper.
• In a large bowl, beat eggs, sugar, and a pinch of salt with a hand mixer for at least 4 minutes until light and frothy.
• In another bowl, combine flour, baking cocoa, and ground hazelnuts. Gently fold the dry mixture into the egg batter using a spatula until fully incorporated.
• Pour the batter into the prepared pan and bake on the lower third rack of the oven for about 35 minutes.
• Once baked, remove from the pan and let cool completely on a wire rack.
2. Make the Cream:
• Finely chop the chocolate eggs and set aside.
• In a mixing bowl, combine mascarpone, liquid cream, sugar, and vanilla extract.
• Beat until the mixture becomes thick and holds its shape.
• Gently fold in the chopped chocolate eggs for a delicious crunch and rich chocolate bursts.
3. Assemble the Cake:
• Slice the cooled sponge horizontally into three even layers.
• Place the bottom layer on a serving plate and secure with a cake ring.
• Spread just under half of the cream on top and smooth it out evenly.
• Add the second sponge layer, press it down gently, and spread the rest of the cream on top (reserving 3–4 tablespoons for the final touch).
• Place the last sponge layer on top and use the reserved cream to cover the top surface.
4. Chill and Decorate:
• Refrigerate the assembled cake for at least 2 hours to allow the layers to set and the flavors to meld.
• Just before serving, whip the remaining 250 g cream if desired and decorate the top with chocolate eggs or bonbons for a festive and luxurious finish.