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Chocolate Easter Cake

This delicious chocolate cake will take centre stage on any Easter table.

Chocolate Easter Cake

The bake can be baked a day in advance but just make the meringue and ganache topping a few hours before serving.

Chocolate cake

225g Callebaut Dark Chocolate, chopped
190g unsalted butter, chopped
3 large eggs
4 yolks (save the whites! You’ll use them for the meringue)
70g brown sugar
1 teaspoon vanilla bean paste
115g plain flour, sifted
1/2 teaspoon baking powder, sifted
40g almond meal
1 teaspoon of salt

Preheat the oven to 165°C. Lightly grease a 24cm Bundt cake tin.

Melt the butter and chocolate together in a double boiler or microwave.

On a mixer, place the eggs, egg yolks, brown sugar, and vanilla and whisk for approximately 5 minutes until the mixture is pale and has doubled in volume.

Fold through with a spatula the melted chocolate and butter, flour, baking powder, almond meal and salt until combined.

Place this into the prepared Bundt tin and bake at 165°C for approximately 30 minutes. To check that it is cooked, pierce it with a skewer and once it comes out clean it is ready. Let it sit for 5 minutes when you remove it from the oven before unmoulding it onto a cooling rack.

Meringue Top

3 egg whites
pinch of cream of tartar
115g caster sugar

Create a meringue by whisking the egg whites and cream of tartar until you reach a medium to firm peak and gradually add in the sugar.

Continue to whisk for a minute. Place on top of the cake no more than a few hours before serving.

Ganache Topping

150ml Bulla Thickened Cream
165g Callebaut Dark Chocolate
Easter Eggs for decoration

Assembly

Boil the cream and pour over the chocolate and whisk to combine. Drizzle over the meringue and garnish with Easter Eggs.

 

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