Melt the coarsely chopped chocolate in a double boiler. Using an electric mixer, beat the whole eggs with the sugar until the mixture is fluffy and frothy.
Add the oil, water, and melted chocolate, and mix again, this time with a hand whisk. Combine the sifted flour with the baking powder and finally a pinch of salt. Continue to mix with the hand whisk until the mixture is smooth.
Prepare the Christmas Tree mold with butter and flour. Pour the mixture inside and bake in a preheated static oven at 170°C for 40 minutes.
In the meantime, prepare the chocolate glaze: melt the dark chocolate with the butter and 2 tablespoons of water in a double boiler over low heat.
When the chocolate becomes fluid and shiny, remove the container from the double boiler and stir occasionally to cool it down and ensure it reaches a consistency that is neither too liquid 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 cool 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 the colored and silver sprinkles and transfer to the refrigerator for at least 1 hour, so the glaze hardens. Then you can also store it at room temperature.
Italia, Campania
| Energy (kcal) | 369.39 |
| Carbohydrates (g) | 39.5 |
| of which Sugars (g) | 26.86 |
| Fat (g) | 21.46 |
| of which Saturates (g) | 8.5 |
| Protein (g) | 6 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.16 |
