Intense chocolate Easter cake

Intense chocolate Easter cake

By
From
Magic Cakes
Serves
8
Prep
25 mins
Cooking time
55 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
4 eggs, separated
80g caster sugar
70g brown sugar
1 tablespoon water
125g butter
70g plain flour
pinch salt
40g unsweetened cocoa powder
500ml milk, at room temperature

Equipment

Quantity Ingredient
20 cm square cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour, cocoa and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the cake tin and smooth the surface with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly.
  4. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • For the decoration, make some chocolate flakes with a vegetable peeler.

    You can also make a whipped chocolate ganache by mixing 100 g melted dark chocolate, 80 ml warmed whipping cream and 80 ml chilled cream. Set aside in the fridge for 2 hours then whip until it thickens.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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