Double Chocolate Easter Cake
This is a bunny in a cake. Or it is the other way round? Anyway, the flavours are rich and abundant: chocolate meringue meets chocolate sabayon. And as to the finishing: let your imagination run its free course to create a stunning eye-catcher.
- Level:
-
Medium
Flourless biscuit
Ingredients: Flourless biscuit
-
9.9 ozegg white
-
5.3 ozsugar
Preparation: Flourless biscuit
Beat together.
Ingredients: Flourless biscuit
-
7.8 ozegg yolks
-
4.6 ozalmonds
-
1.2 ozCP
Preparation: Flourless biscuit
Add.
Ingredients: Flourless biscuit
Preparation: Flourless biscuit
Cook for 7-8 minutes at 180°C. Coat the mould with Callebaut 70-30-42 dark chocolate.
Chocolate meringue
Ingredients: Chocolate meringue
-
6.0 ozegg white
-
6.0 ozsugar
Preparation: Chocolate meringue
Beat together.
Ingredients: Chocolate meringue
-
4.2 ozicing sugar
-
1.4 ozCP
Preparation: Chocolate meringue
Add.
Cook for 15 minutes at 170°C.
chocolate zabaglione
Ingredients: chocolate zabaglione
-
3.2 ozwhipped cream
-
1.8 ozmilk
-
3.5 ozsugar
Preparation: chocolate zabaglione
Bring to the boil.
Ingredients: chocolate zabaglione
-
8.8 ozegg yolks
Preparation: chocolate zabaglione
Incorporate and make a custard. Mix and beat.
Ingredients: chocolate zabaglione
Preparation: chocolate zabaglione
Melt and add.
Ingredients: chocolate zabaglione
-
1.8 lbwhipped cream
Preparation: chocolate zabaglione
Add.
Comments