- For the batter
- 500 grams Pastry flour (type 1050)
- 250 grams room temperature butter
- 175 grams sugar
- 3 teaspoons Baking powder
- 5 large eggs
- 200 milliliters milk
- 1 tablespoon grated Lemon peel
- For the chocolate cream
- 300 grams Milk chocolate
- 6 eggs
- 60 grams Vanilla sugar
- 250 grams cooled Whipped cream
- 4 tablespoons sugar
For the batter: Butter with sugar until white and fluffy. Add 1 pinch of salt and eggs and stir until foamy. Sift in flour and baking powder. Add grated lemon rind and gradually add milk to make a smooth batter. Possibly add a little more milk if needed.
Preheat oven to 180°C (convection oven 160°C) (approximately 350°F). Grease a loaf pan and pour in the batter. Bake in oven on the lower rack for 60 minutes until golden brown. Test doneness with a toothpick.
Turn out cake onto a wire rack and let cool completely. It is best to bake the day before.
For the chocolate cream: Coarsely chop the chocolate and melt in a bowl over a pot of hot (not boiling) water. Remove from heat.
Separate the eggs. Beat egg yolks with vanilla sugar in a bowl over a pot of hot (not boiling) water until thick and frothy and until sugar has melted. Beat very cold cream until stiff. Whisk egg whites with sugar until stiff.
Add egg yolk mixture to chocolate and stir with a whisk. Add whipped cream to chocolate mixture and whisk quickly before mixture solidifies.
Gently fold in egg whites.
For the garnish: Cut cake ousted into exactly 2 halves, cut away all crusts and with a large sharp knife trim oval into a hedgehog shape (use leftover cake pieces elsewhere). Cover both hedgehog with chocolate cream and spread smoothly. Spread mouth area smooth and remaining hedgehogs roughly with the bristles of a kitchen brush. Spoon whipped cream in a pastry bag with a medium tip and put many small spots on the hedgehog. Also make the mouth, nose and eyes with the cream. Place chocolate sticks to the cream rosettes. Make eyes with chocolate beans. Serve chilled.