Preperation

Bake the cake

Put half the suggar in your mixer and the other half in a big bowl. Seperate the eggs. Put the yolks in the mixer and the whites in the big bowl. Set the bowl aside.

Mix the yolks and suggar until creamy. Then add the soft butter slowly. Mix inbetween. Add the molten chocolate.

Add the milk to the mix slowly and mix inbetween. Then slowly add the flour. Mix until well combined. The batter should still be soft and creamy.

Now take your bowl with the egg-whites and the suggar. Either use the cleaned mixer, or a hand-mixer to beat the mixture until it is stiff enough to be cut with a knife. The carefully whisk them into the batter.

Prepare your baking-form and fill in the batter. Put it in the oven and backe at 180°C until done.

The time can vary greatly, depending on your form and oven. Check on your cake regularely. If you are not sure if your cake is done, make a swab-test. It can take up to an hour, sometimes longer.

Make the ganache

Put some water in the bigger pot and put it on your stove. Put your whipped cream and the chocolate into the smaller pot and put the pot on top of or into the pot with water.

Heat the water and carefully stirr the chocolate-cream mixture in the pot above until the chocolate is melted and well combined with the cream.

Take the pots from the stove. You can fill the chocolate-mix in another bowl to help it cool quicker.

Let the cake cool, then cut it to the desired size and stack it to the size of your chest. Pack the stack and put in the freezer. Pack the lid seperately and also put in the freezer.

Let cake and cream sit over night.

Prepare decoration

Carefully melt the milk-chocolate. Make sure to not overheat. Just heat it enough to melt it.

Fill the molten chocolate into a plastic-bag, snip a corner off the bag and carefully squeeze the chocolate into the ice-ball mold.

Make sure the chocolate fills the forms up nicely and there are no air-bubbles inside.

Set aside and let firm.

Form the marzipan into the hinges and lock-mechanism. Spray them with gold food-coloring.

Spray the mini-Oreos with the food-color gold-spray on both sides. Let dry inbetween.

Put some silver-powder into the plastic container and add a piece of seafood-chocolate a time. Close and shake the container until the chocolate is covered to your desire.

When the chocolate in the ice-form is cured, popp them out and into the plastic-container. Add some pearl-powder and shake until the chocolates are covered.

Put the cookies into a mixer and crush until fine crumbles. This will serve as the sand.

Carve the cake

The next day take out the cake from the freezer and take a strong knife. Carefully cut the lid into shape.

Take the chest and cut out the middle-portion. Make sure to have streight edges.

Cover with ganache

Cover the whole cake and lid with the chocolate ganache. With a butter-kife carve the wood-pattern in the ganache.

Put it all together

Fill your chest with your treassure as desired. Carefully put on the lid, so that it touches the chest at the back, but stays open at the front.

Prepare the serveing plate by covering it with the cookie-crumbs. Carefully place your cake onto the plate with the crumbs.

Add the hinges, lock mechanism and further decorations to the cake.

Enjoy!