Easter cake in an easter egg
Don't let the appearance fool you. This is not what it seems: it is a cake, created in the mould of an Easter egg. Playing with the theme of the Black Forest cake, Marc Ducobu created layers of dark chocolate sponge and an elegant chocolate mousse - made with Single Origin chocolate Madagascar for its intense taste and fruity notes. Whipped cream creates lightness and counterbalances the intensity. This recipe is assembled upside down (or 'à l'envers' as the French call it).
- Level:
-
Medium
No-flour sponge cake
Ingredients: No-flour sponge cake
-
280 gegg white
-
150 gsugar
Preparation: No-flour sponge cake
Beat until light and fluffy.
Ingredients: No-flour sponge cake
-
220 gegg yolks
-
135 galmond powder
Preparation: No-flour sponge cake
Add.
Bake at 190°C for 15-20 minutes.
Chocolate mousse origine Madagascar
Ingredients: Chocolate mousse origine Madagascar
-
280 gsyrup
Preparation: Chocolate mousse origine Madagascar
Bring to the boil.
Ingredients: Chocolate mousse origine Madagascar
-
150 gegg yolks
Preparation: Chocolate mousse origine Madagascar
Add and leave to cool to 30°C.
Ingredients: Chocolate mousse origine Madagascar
Preparation: Chocolate mousse origine Madagascar
Melt and add.
Ingredients: Chocolate mousse origine Madagascar
-
1000 gcream
Preparation: Chocolate mousse origine Madagascar
Whip and fold in.
Whipped cream
Ingredients: Whipped cream
-
1000 gfresh cream 38%
-
50 ggranulated sugar
Preparation: Whipped cream
Whip ¾.
Comments