Who says Easter chocolate said ... Based on this simple observation, carry a terribly chocolate cake was necessary to force-feed a little bit of stomach already formed by egg hunts ... I had a crush on the special cake Easter peppers, which crush did not lie to the tasting: it is absolutely insane as recipe!
ingredients:
- 180 g of dark chocolate
- 120 g butter
- 1 packet of vanilla sugar
- 4 eggs
- 120 g sugar
- 60 g of hazelnuts
- 30 g of sifted flour
- 1 pinch of salt
For the chocolate glaze:
- 50 g cocoa
- 70g icing sugar
- 6 tablespoons milk
- 30 g butter
- Chocolate eggs for decoration
preparation:
- Preheat oven to 180 ° C.
In a double-boiler, melt the chocolate with the butter.
- Whisk the egg with 100g sugar until the mixture becomes pale yellow.
- Stir in hot chocolate beaten yolks, then the hazelnuts, flour and salt.
- Beat the egg whites until stiff, add the remaining 20g sugar halfway through.
- Mix 1PR for meringue preparation to lighten, then fold in gently and gradually the rest.
- Line a cake pan with parchment paper or butter and flour the edges.
- Pour the batter.
- Bake for 40 minutes.
- Upon exiting the oven, let cool before unmolding.
- Return on a grid and reserve time to make the frosting.
For the chocolate glaze:
- In a saucepan over low heat, combine all ingredients until well be a fluid unit.
- Pour the icing on the cake and spread it along the edges.
- Allow to set at least half an hour.
- Before serving, cover with chocolate eggs cut in half and sprinkle with icing sugar.
- 180 g of dark chocolate
- 120 g butter
- 1 packet of vanilla sugar
- 4 eggs
- 120 g sugar
- 60 g of hazelnuts
- 30 g of sifted flour
- 1 pinch of salt
For the chocolate glaze:
- 50 g cocoa
- 70g icing sugar
- 6 tablespoons milk
- 30 g butter
- Chocolate eggs for decoration
preparation:
- Preheat oven to 180 ° C.
In a double-boiler, melt the chocolate with the butter.
- Whisk the egg with 100g sugar until the mixture becomes pale yellow.
- Stir in hot chocolate beaten yolks, then the hazelnuts, flour and salt.
- Beat the egg whites until stiff, add the remaining 20g sugar halfway through.
- Mix 1PR for meringue preparation to lighten, then fold in gently and gradually the rest.
- Line a cake pan with parchment paper or butter and flour the edges.
- Pour the batter.
- Bake for 40 minutes.
- Upon exiting the oven, let cool before unmolding.
- Return on a grid and reserve time to make the frosting.
For the chocolate glaze:
- In a saucepan over low heat, combine all ingredients until well be a fluid unit.
- Pour the icing on the cake and spread it along the edges.
- Allow to set at least half an hour.
- Before serving, cover with chocolate eggs cut in half and sprinkle with icing sugar.
0 commentaires:
Enregistrer un commentaire