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:
-
Srednje tezine
Flourless biscuit
Sastojci: Flourless biscuit
-
9.9 ozegg white
-
5.3 ozsugar
Priprema: Flourless biscuit
Beat together.
Sastojci: Flourless biscuit
-
7.8 ozegg yolks
-
4.6 ozalmonds
-
1.2 ozCP
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
-
6.0 ozegg white
-
6.0 ozsugar
Priprema: Chocolate meringue
Beat together.
Sastojci: Chocolate meringue
-
4.2 ozicing sugar
-
1.4 ozCP
Priprema: Chocolate meringue
Add.
Cook for 15 minutes at 170°C.
chocolate zabaglione
Sastojci: chocolate zabaglione
-
3.2 ozwhipped cream
-
1.8 ozmilk
-
3.5 ozsugar
Priprema: chocolate zabaglione
Bring to the boil.
Sastojci: chocolate zabaglione
-
8.8 ozegg yolks
Priprema: chocolate zabaglione
Incorporate and make a custard. Mix and beat.
Sastojci: chocolate zabaglione
Priprema: chocolate zabaglione
Melt and add.
Sastojci: chocolate zabaglione
-
1.8 lbwhipped cream
Priprema: chocolate zabaglione
Add.
Comments