Name: Chocolate Hedgehog Cake
Cook time: 25 min
Total time: 6 h 25 min
Ingredients: 3 large eggs (150 g); 1¼ cups sugar (1¼ cups); 7 oz butter, softened (1 Israeli package); 5 oz chocolate; ⅔ cup all-purpose flour (2/3 cup); 7 oz butter, softened (1 Israeli package); 1 lb 72% bittersweet chocolate; 10 egg yolks (200 g); 10 egg whites (300 g); 2 tbsp sugar (30 g); 2 cups heavy cream (2 cartons); 1¼ cups heavy cream; 12 oz milk chocolate

How I make it

Brownie base

Melt the chocolate and butter in the microwave.
Whisk the eggs, flour and sugar by hand, then stir in the melted chocolate.
Pour into a 10-inch (26 cm) round springform pan.
Bake at 350°F (175°C) for 25 minutes.

Mousse and assembly

Melt the butter on the stove and add the bittersweet chocolate. Once the chocolate has melted into the butter, add the yolks.
Whip the cream and fold in the chocolate mixture.
Beat the egg whites with the sugar to stiff peaks.
Fold the chocolate mixture into the beaten whites.
Pour the mousse into a 10-inch (26 cm) half-sphere mold, set the brownie on top and freeze for 6 hours.

Chocolate spikes

Bring the cream to a boil in a saucepan.
Put the milk chocolate in a bowl, pour the cream over it and stir until smooth.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
Unmold the cake. With the tip of an offset spatula, pick up a little ganache, touch it to the cake and pull away to make a spike. Repeat all over the cake.
Chill before serving.

Chocolate Hedgehog Cake Draft

What you need

Brownie base

Mousse

Spikes

How I make it

Brownie base

Mousse and assembly

Chocolate spikes