Double chocolate easter cake

level 2

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.

Recipe components

Used Callebaut products

Flourless biscuit

IngredientsPreparation
  • 280g
    egg white
  • 150g
    sugar

Beat together.

Add.

  • Q.S.
    70-30-42

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

Chocolate meringue

IngredientsPreparation
  • 170g
    egg white
  • 170g
    sugar

Beat together.

Add.

Cook for 15 minutes at 170°C.

chocolate zabaglione

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

Bring to the boil.

  • 250g
    egg yolks

Incorporate and make a custard. Mix and beat.

Melt and add.

  • 800g
    whipped cream

Add.