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.
- Επίπεδο:
-
Μέτρια
Flourless biscuit
Συστατικά: Flourless biscuit
-
280 gegg white
-
150 gsugar
Προετοιμασία: Flourless biscuit
Beat together.
Συστατικά: Flourless biscuit
-
220 gegg yolks
-
130 galmonds
-
35 gCP
Προετοιμασία: Flourless biscuit
Add.
Συστατικά: Flourless biscuit
Προετοιμασία: Flourless biscuit
Cook for 7-8 minutes at 180°C. Coat the mould with Callebaut 70-30-42 dark chocolate.
Chocolate meringue
Συστατικά: Chocolate meringue
-
170 gegg white
-
170 gsugar
Προετοιμασία: Chocolate meringue
Beat together.
Συστατικά: Chocolate meringue
-
120 gicing sugar
-
40 gCP
Προετοιμασία: Chocolate meringue
Add.
Cook for 15 minutes at 170°C.
chocolate zabaglione
Συστατικά: chocolate zabaglione
-
90 gwhipped cream
-
50 gmilk
-
100 gsugar
Προετοιμασία: chocolate zabaglione
Bring to the boil.
Συστατικά: chocolate zabaglione
-
250 gegg yolks
Προετοιμασία: chocolate zabaglione
Incorporate and make a custard. Mix and beat.
Συστατικά: chocolate zabaglione
Προετοιμασία: chocolate zabaglione
Melt and add.
Συστατικά: chocolate zabaglione
-
800 gwhipped cream
Προετοιμασία: chocolate zabaglione
Add.
Comments