Beat the eggs with sugar and a pinch of salt. Gradually add olive oil, then add sifted flour with cocoa and baking powder. Finally, mix water into the dough. Bake for 40 minutes in a smaller form (or on a baking sheet) at a temperature of 180 °C (the baking time will be shorter when baking on a baking sheet).

Allow the baked sponge to cool thoroughly and then crumble it between your fingers or in a food processor into a loose mixture. Mix grated hazelnuts, cherry jam, pinch of salt and rum (can be replaced with espresso or maple syrup).

Work the dough into a firmer, consistent mixture.
With the help of a spoon or a mould, shapesingle pieces and let cool for at least an hour and then dip them in hot chocolate, melted over steam with coconut oil.

Decorate the surface of the chocolate bonbons with white chocolate or frosting. Store the finished bonbons in the refrigerator. They taste best if they rest in the cold for at least a day.
Try using ground nuts, pistachios for decoration, or give them a more exotic touch with spices or matcha powder.

servings: 45 large or 90 small pieces
preparation time: 90 minutes + cooling

eggs 3 pcs
all purpose flour 150 g
granulated sugar 150 g
olive oil 6 tbsp
cocoa 3 tbsp
water 6 tbsp
baking powder 1 tsp
cherry jam 200 g
hazelnuts 130 g
rum 2 tbsp
chocolate 300 g
white chocolate 100 g
coconut oil 1 tbsp