Schoko-Bons Dessert
Ingredients
- Sponge Cake:
- 6 eggs (room temperature)
- 1 cup (200 g) fine sugar
- 1 1/4 cups (160 g) all-purpose flour
- 3 1/2 tablespoons (50 ml) vegetable oil
- 2 tablespoons (20 g) cocoa powder
- 1 teaspoon baking powder
- Cream:
- 1 cup (250 ml) milk
- 1/4 cup (50 g) sugar
- 1 packet vanilla sugar
- 1 1/4 cups (300 g) butter (room temperature)
- 1 1/4 cups (300 g) milk powder
- 1-1 1/2 ounces (30-40 g) hazelnuts
- Topping:
- 3 1/2 ounces (100 g) Schoko-Bons
- 3 1/2 ounces (100 g) dark chocolate
- 1/2 cup (120 ml) heavy cream
Instructions
Sponge Cake:
- Preheat the oven to 170°C (340°F) top and bottom heat.
- Separate the egg whites from the yolks and beat them with a pinch of salt. While mixing on high speed, gradually add sugar. Then reduce the speed and add the yolks and oil one by one. Sift the flour with cocoa and baking powder and gently fold in with a spatula or spoon. Pour into the pan and bake for 35-40 minutes. Once baked, immediately remove the sponge cake and drop it onto a countertop from a height of about 40 cm. Cut it in half lengthwise.
Cream:
- Pour the milk into a saucepan, add the sugars, and heat until dissolved. Let it cool.
- Beat the softened butter until fluffy. While continuously mixing, alternately add the cooled milk with sugars and milk powder. Add finely chopped hazelnuts and mix.
- Spread the cream on the sponge cake and cover with the second layer.
Topping:
- Heat the heavy cream. Add the chopped Schoko-Bons and chocolate, then mix. Pour over the cake.
- Refrigerate for at least 5 hours before serving. Enjoy!
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