Kinder Cake

Chocolate cream:

1. Ganache: Chop the chocolate very finely. I prefer to turn it into powder in the food processor. Pour the double cream into a small pot and bring it to the boiling point. Remove from the heat and stir in the chocolate until completely melted and incorporated.200 g bittersweet chocolate/ 7 oz + 300 ml heavy cream/ 1 ⅓ cups
2. Cool overnight: Let get cool, cover with plastic wrap, place in the fridge overnight.

Cake:

1. Preheat the oven to 200°C/ 400°F. Line the springform with baking paper (also line the ring of the form).
2. Beat eggs: Place the eggs and the sugar in the bowl of the food processor and beat until pale and fluffy, about 10 minutes.6 eggs + 150 g granulated sugar/ ¾ cup
3. Roast hazelnuts: In the meantime, roast all the ground hazelnuts, including those needed for the filling, in a non-stick pan without any fat. Keep the two portions of hazelnuts separated. Stand by and shake the pan often. When roasted, transfer immediately to a plate and let cool.100 g ground hazelnuts/ 3.5 oz/ ¾ cup + 1 tablespoon
4. Melt the butter and set aside until needed.40 g unsalted butter/ 2 ½ tablespoons
5. Mix the flour, cornstarch, and baking powder in a small bowl and sieve over the egg mixture. Fold in gently.100 g all-purpose flour/ 3.5 oz/ ¾ cup + 1 tablespoon + 75 g cornstarch/ 2.7 oz/ scant ⅔ cup + 1 teaspoon baking powder
6. Cake batter: Add the butter and half of the roasted hazelnuts and fold in as well. Keep the rest of the hazelnuts for the filling.
7. Bake Kinder cake: Pour the mixture into the prepared form and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes, take out of the form, and place on a wire rack to cool completely.
8. Cool: Once cool, wrap in aluminum foil if you let it rest until the next day. This will prevent it from drying.

Filling:

1. Soak the gelatin sheets in a bowl of cold water for about 10 minutes or according to the packet's instructions.7 sheets gelatin
2. Beat the mascarpone and the sweetened condensed milk until creamy. Add the cream and continue beating until the mixture thickens slightly.250 g mascarpone/ 9 oz/ 1 cup + 1 can sweetened condensed milk + 200 ml heavy cream/ scant 1 cup
3. Fold in the remaining roasted hazelnuts. Chop 2-3 Schoko Bons finely and fold in as well.100 g ground hazelnuts/ 3.5 oz/ ¾ cup + 1 tablespoon

Assemble the cake:

1. Slice the cake to have three slices. Place the first slice on a cake platter. Sprinkle it with 3 tablespoons of syrup. Place a cake ring around the cake to keep the filling from running until it is set.
2. Spread half of the filling on the first slice, then place the second cake slice on top. Press very gently. Sprinkle with another 3 tablespoons of syrup.
3. Cover with the remaining filling and place the third cake slice on top. Press gently again and sprinkle with the remaining syrup.
4. Refrigerate for about 4-5 hours or until the filling is set.

Decorate:

1. Coat the cake: Remove the cake ring. Beat the chocolate cream very shortly (it should remain rather creamy), then coat the cake with the chocolate all over using an offset spatula.
2. Decorate: Halve the remaining Schoko Bons and top the cake with the halves. Refrigerate until ready to serve.200 g Schoko Bons / 7 oz