Sweet spiders on nut cake with chocolate

Ingredients

Directions

1. 1

   For the chocolate cream, chop the couverture. Boil up the cream. Remove from heat, melt the chocolate coating in the cream. Stir in 50 g butter, mix with a whisk to a smooth mixture. Pour the chocolate cream into a bowl, cover and leave to cool for about 2 hours.

2. 2

   Fill the sponge fingers into the freezer bag, close the bag tightly and crumble the sponge fingers with a rolling pin. Mix with hazelnuts and baking powder. Melt 150 g butter and let it cool down a bit.

3. 3

   Grease a fat pan (deep baking tray; 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

4. 4

   Beat the eggs, 175 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer for 8-10 minutes until thick and creamy. Carefully fold in the crumb-nut mixture and the liquid butter. Fill the dough into the fat pan and smooth it down.

5. 5

   Bake in a hot oven for 25-30 minutes. Remove and let cool.

6. 6

   For the spiders, carefully unroll liquorice snails and cut each into 6 equally sized pieces. Place 3 liquorice sections on top of each other, slightly offset in the middle, with a little chocolate cream on top of each other, press them down a little.

7. 7

   Stick 1 praline on each with a little chocolate cream. Halve the liquorice confectionery rolls and attach them to the praline with some chocolate cream as eyes. Let the spiders dry.

8. 8

   Spread the rest of the chocolate cream on the cake. Chill for about 30 minutes. Cut the cake into pieces and decorate with the spiders.