Ingredients:

For the chocolate egg:

A balloon

200 g of white chocolate

200 g of milk chocolate

For the brownie:

100 g of sugar

100 g of butter

100 g of dark chocolate

50 g of flour

2 eggs

2 g of vanilla yeast

For the hazelnut brittle:

150 g of hazelnuts

150 g of sugar

For the salted caramel:

100 g of sugar

100 g of cream

60 g of butter

3 g of salt

For the cream:

150g of cream

100 g of mascarpone

100 g of white chocolate

For decoration:

Colored sugared almonds

LET'S START...

Step 1: Chocolate Egg

Wash the balloon and inflate it to the desired size and knot it. Melt the white chocolate in a bain-marie. Remove it from the heat and let it cool down a bit, until you feel with your finger that it is not too hot, but still melted (if it's too hot the balloon could burst). Cover the balloon with a not too thick layer and place it in the fridge until the chocolate has hardened. Then melt the milk chocolate and repeat the process until you are satisfied with the thickness of the layer and put in the fridge. After it has hardened again take some melted chocolate with a spoon or fork and, while rotating it, pour it on the egg underneath to create strips. Store in the fridge until everything is solid. Then place the egg on a surface, take the balloon between two fingers near the knot and make a small hole with scissors, to let the air out slowly.

Step 2: Brownie

In a pan melt the butter and chocolate in a bain-marie. In a bowl mix the sugar with the eggs and the flour. Remove the mixture of butter and chocolate from the heat, let it cool down a bit and incorporate it with the rest in the bowl. Stir and add the yeast. In the meantime, heat the oven to 180 ° C (365 ° F). Prepare a baking tray by oiling it and putting some parchment paper. Pour the mixture in it and once the oven is hot, bake. After about 20 minutes you can take it out, checking with a toothpick if it's dry inside.

Step 3: Hazelnuts Brittle

Toast the hazelnuts in a pan over medium heat. Once it
begins to peel off the skin that covers them remove them from the heat and pass them between your hands to eliminate the skins, then finely chop them on a cutting board. Put the sugar in a pan to make the caramel: don't mix the sugar with a scoop but rotate the pan until it has reached an amber color. Add the chopped hazelnuts and mix. Transfer the mixture to parchment paper oiled with seed oil and cover with another sheet of parchment paper. With a rolling pin spread the brittle in a layer as thin as possible.

Step 4: Salted Caramel

In a pan heat the sugar to make the caramel. In the meantime, heat the cream in another pan and cut the butter. Once the sugar is amber, remove the pan from the heat and add the cream a little at a time. When the cream is completely mixed with the caramel, put it back on the heat and add the butter. Stir until it incorporates and, in the end, add the salt and mix. Let it cool and then put in the fridge.

Step 5: Cream

In a small pan, melt the chocolate with 50 g of cream. In a cold bowl whip the cream, that must be very cold too. In another bowl mix the mascarpone with the mixture of melted chocolate and cream: when it will be nicely incorporated add the whipped cream, and keep incorporate it.

Step 6: Assemble the Cake

First of all cut out from the brownie some circles about the size of the inside of the egg with a knife. Do the same thing with the brittle, putting it in the microwave for a few seconds to make the operation easier; you can add the leftover pieces to the cream (to give it a crunchy note) after cutting them finely. Melt the salted caramel enough to strain it easily. And now you can begin to stratify. Put a layer of cream on the bottom, a circle of brownies, a layer of caramel and finally the crunchy. Repeat the operation. Fill a pastry bag with the advanced cream and make low tufts of cream on the last crisp layer. Decorate it as you like: I used 3 colored sugared almonds and a small flower from my garden.

Step 7: Enjoy

To eat it, break the eggshell with a spoon or use your hands and cut it like a normal round cake, cutting it into medium-small slices, as it is quite rich ... Enjoy!!!