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:
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Medium
No-flour sponge cake
Ingredients: No-flour sponge cake
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9.9 ozegg white
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5.3 ozsugar
Preparation: No-flour sponge cake
Beat until light and fluffy.
Ingredients: No-flour sponge cake
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7.8 ozegg yolks
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4.8 ozalmond powder
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1.2 ozCP
Preparation: No-flour sponge cake
Add.
Bake at 190°C for 15-20 minutes.
Chocolate mousse origine Madagascar
Ingredients: Chocolate mousse origine Madagascar
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9.9 ozsyrup
Preparation: Chocolate mousse origine Madagascar
Bring to the boil.
Ingredients: Chocolate mousse origine Madagascar
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5.3 ozegg 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
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2.2 lbcream
Preparation: Chocolate mousse origine Madagascar
Whip and fold in.
Whipped cream
Ingredients: Whipped cream
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2.2 lbfresh cream 38%
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1.8 ozgranulated sugar
Preparation: Whipped cream
Whip ¾.
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