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.
Level:
Medium

Flourless biscuit

Ingredients: Flourless biscuit

  • 280 g
    egg white
  • 150 g
    sugar

Preparation: Flourless biscuit

Beat together.

Ingredients: Flourless biscuit

  • 220 g
    egg yolks
  • 130 g
    almonds
  • 35 g
    CP

Preparation: Flourless biscuit

Add.

Ingredients: Flourless biscuit

  • Q.S.
    70-30-42NV

Preparation: Flourless biscuit

Cook for 7-8 minutes at 180°C. Coat the mould with Callebaut 70-30-42 dark chocolate.

Chocolate meringue

Ingredients: Chocolate meringue

  • 170 g
    egg white
  • 170 g
    sugar

Preparation: Chocolate meringue

Beat together.

Ingredients: Chocolate meringue

  • 120 g
    icing sugar
  • 40 g
    CP

Preparation: Chocolate meringue

Add.

Cook for 15 minutes at 170°C.

chocolate zabaglione

Ingredients: chocolate zabaglione

  • 90 g
    whipped cream
  • 50 g
    milk
  • 100 g
    sugar

Preparation: chocolate zabaglione

Bring to the boil.

Ingredients: chocolate zabaglione

  • 250 g
    egg yolks

Preparation: chocolate zabaglione

Incorporate and make a custard. Mix and beat.

Ingredients: chocolate zabaglione

Preparation: chocolate zabaglione

Melt and add.

Ingredients: chocolate zabaglione

  • 800 g
    whipped cream

Preparation: chocolate zabaglione

Add.