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Melt the roughly chopped chocolate in a double boiler. Using electric beaters, mix the whole eggs with the sugar until you get a fluffy and frothy mixture.
Add the oil, water, and melted chocolate and mix again, this time with a hand whisk. Add the sifted flour with the baking powder and finally a pinch of salt. Continue mixing with the hand whisk until the batter is smooth.
Prepare the Christmas Tree mold with butter and flour. Pour the batter inside and bake in a preheated static oven at 170° for 40 minutes.
Meanwhile prepare the chocolate glaze: melt the dark chocolate with the butter and 2 tablespoons of water over low heat in a double boiler.
When the chocolate has become fluid and shiny, remove the bowl from the double boiler and stir occasionally to let it cool and to achieve a consistency that is neither too runny nor too thick. If you have a kitchen thermometer, you can check the temperature; I used the glaze when it reached 35 degrees.
When the cake is ready, let it warm slightly and remove it from the mold. Place it on a wire rack and cover the surface of the Christmas tree with the chocolate glaze, using the back of a spoon.
Decorate with colorful and silver confetti and transfer to the refrigerator for at least 1 hour, so that the glaze hardens. Then you can store it at room temperature as well.
Italia, Campania
| Energy (kcal) | 389.55 |
| Carbohydrates (g) | 54.08 |
| of which Sugars (g) | 37.03 |
| Fat (g) | 17.04 |
| of which Saturates (g) | 9.82 |
| Protein (g) | 6.88 |
| Fiber (g) | 2.84 |
| Sale (g) | 0.17 |
