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