For the cake mix:

1. Pre-heat the oven to 180º.
2. Melt the chocolate in a bain-marie, stirring constantly and over medium-low heat.
3. Keep aside. Melt the butter and keep that aside too.
4. In a bowl, add the eggs, sugar, and salt. Beat into a foamy texture.
5. Add the melted butter to the mix. Add the liquid cream and beat.
6. Add the flour and baking powder, previously sifted, then add the vanilla essence. Mix until all the ingredients are incorporated in a smooth texture.
7. Add the melted chocolate and mix.
8. Prepare a 20cm mold lined with baking paper.
9. Bake for 40 minutes or until a knife comes out clean, with heat above and below, without fan assistance.
10. Remove the cake from the oven and let it rest before unmolding.

For the chocolate nest:

1. Put the chocolate drops in a bowl and melt them slightly in a water bath or in the microwave. It doesn't have to be completely melted.
2. Heat the liquid cream in a saucepan. Remove it just before it starts to boil.
3. Pour the cream on top of the chocolate.
4. Whisk to a shiny and smooth result, avoiding lumps. Let it rest for 10 minutes.
5. Add the butter and mix.
6. Let it rest at room temperature and incorporate the chocolate into a pastry bag.
7. Decorate the Mona with the chocolate, forming circles from the outside in. Leave some free space in the middle.
8. Decorate with the chocolate figure, in our case a 100gr chicken, and [praline-filled eggs](/bag-of-filled-eggs -praline-150g/p).

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