Easter cake in an easter egg

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
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).

Easter cake in an easter egg

Recipe components

Used Callebaut products

No-flour sponge cake

IngredientsPreparation
  • 280g
    egg white
  • 150g
    sugar

Beat until light and fluffy.

  • 220g
    egg yolks
  • 135g
    almond powder
  • 35g
    Cocoa powder

Add.

Bake at 190°C for 15-20 minutes.

Chocolate mousse origine Madagascar

IngredientsPreparation
  • 280g
    syrup

Bring to the boil.

  • 150g
    egg yolks

Add and leave to cool to 30°C.

  • 500g
    Madagascar

Melt and add.

  • 1000g
    cream

Whip and fold in.

Whipped cream

IngredientsPreparation
  • 1000g
    fresh cream 38%
  • 50g
    granulated sugar

Whip ¾.