Easter cake in an easter egg
level 2
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).
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Recipe components
Callebaut® ingredients
No-flour sponge cake
| Ingredients | Preparation |
|---|---|
| Beat until light and fluffy. |
| Add. |
Bake at 190°C for 15-20 minutes. | |
Chocolate mousse origine Madagascar
| Ingredients | Preparation |
|---|---|
| Bring to the boil. |
| Add and leave to cool to 30°C. |
Melt and add. | |
| Whip and fold in. |
Whipped cream
| Ingredients | Preparation |
|---|---|
| Whip ¾. |
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