Kinder Penguin Chocolate Layer Cake

Preheat the oven to 180 degrees Celsius conventional or 160 degrees convection

Line the bottom of a 26 cm springform pan with parchment paper without greasing

Beat eggs with sugar and salt for 4 minutes at highest speed using a hand mixer

Gently fold in flour and cocoa powder

Pour the batter into the pan and bake in the preheated oven in the lower third for about 35 minutes

Remove the biscuit directly from the pan and invert onto a piece of parchment paper

Let the biscuit cool completely

Cut the biscuit layer horizontally in half to create two layers

Level the layers if necessary

Beat mascarpone with powdered sugar and condensed milk until smooth

Whip the heavy cream with whipped cream stabilizer until stiff

Fold the whipped cream into the mascarpone-condensed milk mixture

Heat milk and butter in a saucepan

Chop the dark chocolate

Add the chopped chocolate to the saucepan and melt it in the mixture

Set the chocolate mixture aside to cool slightly

Place the first biscuit layer on a cake plate and enclose with a cake ring

Spread half of the milk cream on top of the biscuit layer

Spoon the lukewarm chocolate mixture onto the cream

Gently spread the chocolate mixture with a spoon

Cover with the remaining milk cream

Place the second biscuit layer on top

Spread the remaining heavy cream over the top and sides of the torte

Melt the dark chocolate coating

Pour the melted chocolate over the top of the torte, allowing it to drip down the sides

Place the Kinder Penguin chocolate bars on top for garnish