Chocolate Easter Cake

For : 6 servings
Time : 2 hours + 4 hours rest
Difficulty : easy

Ingredients for Chocolate Easter Cake :

Biscuit:
100 g white almond paste
40 g icing sugar
40 g caster sugar
1 whole egg
2 egg yolks
2 egg whites
25 g flour
15 g cocoa powder
25 g dark chocolate
25 g butter
Ganache:
170 g dark chocolate
270 g liquid cream (170 + 100)
Glazing:
dark glaze

Technical stages for Chocolate Easter Cake :

Melt chocolate and butter in a micro-wave.
Mix thoroughly.
Mix the almond paste along with icing sugar, egg yolks and the whole egg until blanching of the mixture.
Add the melted preparation of chocolate and butter.
And at last, cocoa and sieved flour.
Beat the egg white firm using an electric beater.
Thicken them with caster sugar.
Add the beaten whites to the chocolate preparation.
Pour this mixture in a cake pan. Baking on tray would be ideal.
Bake 15 to 20 minutes at 180°C.
When finished, leave to cool.
Ganache: Bring 170 g liquid cream to a boil.
Pour the boiling cream on the chocolate cut in pieces.
Mix well and leave to cool until the preparation temperature goes down to 30°C.
Beat the liquid cream into whipped cream.
Add this whipped cream to the chocolate preparation.
Set aside.
Cut out disks of dough.
Place one disk at the bottom of a mousse ring with a minimum height of 4 to 5 cm. If no mousse ring, you may superpose 2 tart rings.
Coat completely with chocolate ganache.
Cover with the second disk of chocolate biscuit.
Leave to harden in the fridge for about 4 hours.
When the cake is cold, remove from the mold.
Heat a bit of dark glaze in the microwave or in the oven.
Smooth it using a whisk and leave to cool a bit.
Glaze the surface of the cake with the dark glaze taking care to place the cake on a rack above a hollow dish to collect the excess glaze.
Tap the grid to remove the excess glaze.
Store in the fridge until serving dessert.
Chef's tip: You may decorate the surface of the cake with chocolate shavings or candy crumbles such as M&M's.