Ingredients:

For approx. 16 pieces

Dough:
- 200 g chocolate
- 125 g butter
- 4 eggs
- 120 g sugar
- 150 g flour
- 1 tsp baking powder
- 100 g mixed hazelnuts
- 1 tbsp cognac

Filling:
- 400 ml cream
- 1 sachet vanilla sugar
- 1 sachet of cream stiffener
- 3 tbsp sugar
- 125 g chocolate shavings
- Powdered sugar, soccer template

1. melt the chocolate. Preheat oven (electric: 180 degrees). Separate the eggs. Beat egg yolks with 60 g sugar until frothy. Stir in chocolate mix. Beat egg whites with remaining sugar until stiff. Stir in the flour, baking powder, nuts and cognac. Fold in the beaten egg whites, pour into a tin (28 cm Ø), bake for approx. 30 minutes.
2. slice the cake horizontally. Whip the cream with the vanilla sugar, cream stiffener and sugar until stiff. Fold in the grated cream, spread the cream over the bottom layer. Place the top layer on top.
3. place the soccer template (28 cm Ø) on the cake. Dust with powdered sugar.

Preparation: 60 min.
Per piece: 378 kcal, 2.5 BE, 30 g KH, 26 g F, 5 g E