Chocolate cream:
Heavy cream 250cc
Inverted sugar 25g
Sweet chocolate 225g
Butter 88g

Chocolate-flavored sponge cake:
Eggs 4
Sugar 100g
Weak flour 80g
Cocoa 16g
Butter 50g

Candied cocoa beans for decoration:
Milk 25cc
Butter 60g
Thick malt syrup 25g
Granulated sugar 75g
Pectin 2g
Cocoa beans 75g

Toppings:
Raspberries
Blackberries
Gold foil

1. Stir the softened butter and mix with the salt and powdered sugar.

2. Beat the eggs and gradually add to �P�D.

3. Add the powdered hazelnut and sugar mixture, skim milk and weak flour to �Q�Dand mix well to make dough.

4. Wrap the dough in plastic wrap and place it in a refrigerator to cool.

5. Roll out the dough to a thickness of 2-3 mm, transfer it to the tart pan and press it against the rim. Cover with a cooking sheet and apply weight over it to prevent the crust from puffing up while baking. Bake it in an oven for 15-20 minutes.

1. Combine the heavy cream with the inverted sugar and butter, and bring to a boil. Mix with the finely chopped chocolate.

1. Combine the milk, butter and syrup, and bring the mixture to a boil. Stir in the granulated sugar and pectin.

2. Lastly, add the cocoa beans to �P�D.

3. Place the beans on a baking pan and bake in an oven at 170-180�� for 10-15 minutes.

1. Combine the eggs and sugar in a bowl. Heat the mixture to approx. 40�� in a water bath and whip.

2. Stir in the flour and cocoa.

3. Lastly, add the melted butter and mix all the ingredients together. Place the mixture into an 18cm round baking pan. Bake in an oven at 170�� for 30-40 minutes.

1. Place a thinly sliced piece of sponge cake over the tart crust, and pour in the chocolate cream.

2. Add the candied cocoa beans, raspberries, blackberries and gold foil for decoration.