Absolutely Fabulous Flourless
Chocolate Easter Egg Cake
I hope this finds you well! Today I want to share my recipe for an Easter Chocolate Ganache Cake.
I already have a fabulous Chocolate Ganache Cake on this website, but I thought I should give you the other recipe I use for chocolate cakes.
My new recipe only uses eggs, butter, cream and chocolate so, in these days of limited shopping, these ingredients may already be something you have in your fridge and larder. The other ingredient is mini eggs. CVS in Darien still had loads and a reassuring new set up, with plastic barriers for the cashiers and enforced spacing.
We have already broken into our cake, and it is so good. Might be my new go to chocolate cake.
If you want to see a demo, watch my live webinar from April 10th on HAYVN’s you tube site.
I have also changed out the recipe by adding mini Easter egg as a topping, but by all means stick with the original raspberries.
Easter Chocolate Ganache Cake
- 9 ounces chocolate ( I like a mix of plain and milk, cut into pieces)
- 11/4 sticks/5 ounces/140g butter, cut into slices
- 6 eggs, 2 whole, 4 separated
- 1 cup /7 ounces/190g of sugar, divided 1/3 for the egg whites and 2/3 for the eggs and egg yolks ( if you use half milk chocolate you can reduce the sugar by a couple of ounces or 1/4 of a cup)
- 1 cup/half pint heavy (double) cream
- 8 ounces chocolate ( I use a mix)
- mini eggs or raspberries, or just leave plain!
- Preheat oven to 350F 160c
- Grease and Line a springform 9inch tin
- start by making the chocolate mixture as this needs to cool slightly before you add it to the eggs
- place the chocolate and butter in a heat proof bowl over simmering water and heat until melted – leave to cool slightly
- add four egg whites to a bowl and whisk to soft peaks with 1/3 of the sugar
- in a separate bowl, add the four egg yolks and the two whole eggs and whisk with 2/3 of the sugar
- add the cooled chocolate mixture to the egg yolks and mix well
- fold the egg whites into the egg and chocolate mixture
- pour into the prepared tin and bake for 30-40 minutes until no longer liquid in the middle
The cake will rise, but upon cooling it will fall in the middle. This is exactly what it is supposed to do!
- Put the chocolate in a bowl or jug.
- place the cream in a pan and bring to just boiling
- pour the cream over the chocolate and leave for five minutes
- stir to mix the melted chocolate and cream together
- leave to cool, either on the kitchen counter of in the fridge
Once the cake has cooled, place on a plate. It may be a little fragile but you can stick any bits that fall off with the ganache and no-one will be any the wiser!
You need the ganache to be pourable, so if it is too firm, you can reheat it in the microwave.
Fill the center of the cake with ganache, then top with Easter eggs or raspberries.
As with all desserts this is best served with some chilled cream or creme fraîche!
If you make this tag me on facebook @carolynsabsolutelyfabulousevents or instagram #carolynsfabfoods