Mignon Chocolate Egg Cake

Filling

• 2 gelatin sheets
• 2 ½ dl whipping cream
• 200 g dark chocolate
• 2 Fazer Mignon chocolate eggs (52 g each)
• 200 g unflavored cream cheese (do not use light cream cheese)
• ½ dl water
• 2 tbsp dark cocoa powder

Crust

• 100 g digestive biscuits
• 1 ½ dl ground hazelnuts
• 1 ½ dl ground almonds
• 100 g water

Topping

• 150 g white chocolate

Cooking Directions

Total prep time: 6 hours and 45 minutes (active prep time: 45 minutes)

Soak the gelatin sheets in cold water for at least 5 minutes. Whip the cream.

Chop the chocolate into bits and peel the Mignon eggs. Melt them carefully in a microwave a few seconds at a time. Mix the chocolate bits while melting them. Mix the chocolate mixture with the whipped cream.

Whisk the cream cheese in a large mixing bowl with an electric mixer until smooth. Add the chocolate-whipped cream mixture to the whisked cream cheese.

Heat the water in a saucepan. Remove the pan from the stove and add the cocoa powder.  Squeeze the excess water from the gelatin sheets and add them to the saucepan with the water-cocoa mixture. Pour the gelatin mixture into the filling in thin ribbons. Whisk the mixture quickly, just until the ingredients are are blended.

Pour the filling into a 1.5-liter round-bottomed bowl lined with cling wrap. Level off the surface. Put the filling in the refrigerator.

Crush the biscuits and measure the powdered hazelnuts and almonds into the mixture. Brown butter in a saucepan.  Heat the butter until it takes on a scorched brown color. Pour the browned butter into the mixture of crushed biscuits and powdered nut. Mix until smooth.

Once the mixture has cooled, use a spoon to pat it on top of the filling to form a bottom crust.  Let the cake cool in the fridge for at least 6 hours, preferrably overnight.

Melt the white chocolate in the microwave a few seconds at a time. Mix the chocolate while melting it.

Spread the white chocolate on a piece of baking paper. Let it solidify in the refrigerator. Using a knife, cut the chocolate into differently shaped pieces and set them randomly around the edge of the cake.

Press the white chocolate pieces against the cake. When the cake is cut, each person gets a piece of the “eggshell.”

Translated by Thomas H. Campbell