First whip the eggs with nutella and flour until a very homogeneous mixture, then pour into the buttered mold and cook for about 20 minutes (remember that it is a brownie, not a sponge cake, so inside it must not dry out too much) at 180 ° C in a preheated convection oven.
Once baked, allow to cool completely.
In the meantime, start preparing the cones: melt the chocolate in the microwave or in a bain-marie, add the dye and mix until a homogeneous color is obtained.
One at a time, pass the cones in the chocolate, trying to cover them entirely, then decorate them immediately as you like with the sugars: I decided to make them all different from each other.
Let it dry for at least 1 hour while the brownie cools.
When the brownie is completely cold and the chocolate completely dry, whip the very cold cream from the fridge (I used that spray directly to make it first) and fill all the cream cones (with that spray it takes a moment, with the normal one you will use a little more time).
When all the cones are filled with cream, place them on the cold brownie (I recommend: it's really cold, or cream and chocolate will melt!).
All that's left is the finishing touch: sprinkle some coconut flour to simulate the snow and your Christmas forest cake will be ready!
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