Black Chocolate Easter Cake

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340 g (2 tablets) Black Chocolate 70% NESTLÉ Desserts
150 g butter
100 ml of whipping cream
125 g sugar
125 g almond flour
4 eggs
16 g baking powder
40 g Crocanti Almond


Preheat oven to 180 º.

Melt 1 sliced chocolate tablet with 100 g of butter in the microwave.

Whisk the yolks with the sugar until they whiten.

Add the mixture of chocolate and butter, the almond flour and the yeast and mix.

Mount the Whites to the point of snow with a pinch of salt and add them to the mixture with smooth and enveloping movements.

Pour the mixture into a 20 cm pan oiled or lined with baking paper and bake for approximately 35-40 minutes. Check that it is cooked, clicking in the center of the cake with a wooden skewer. When It comes out dry the cake will be. Let it cool on top of a grate by turning it over.

As it cools to prepare the coverage.

Melt 135 g of chocolate with 50 g of butter in the microwave. Stir and allow to cool at room temperature. Assemble the cream and mix it with the chocolate gently and enveloping movements.

Cover the top and sides of the sponge cake. Melt the rest of the chocolate and let it warm. Pour with a spoon or a sleeve around the cake. Cover the side with the Crocanti almond. Decorate with Easter motifs: Bunnies, chicks, feathers…

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