Recipe
CHOCOLATE CAKE WITH EASTER EGGS
Once again, the Easter bunny brought us lots of chocolate this year.
But too much? Naaah! Sofie Dumont uses it to make this scrumptious cake. Finger-licking good!
| Ingredients | |
|---|---|
| Coconut oil | 100 g melted |
| Easter chocolate | 225 g |
| Eggs | 3 large |
| Salt | a pinch |
| Biotona Cacao Powder | 50 g |
| Dates | 150 g, soaked and de-stoned |
| Mixed Easter chocolate | 200 g, in a bain-marie |
| Necessities |
|---|
| Mixing bowl, food mixer, cake tin |
- Melt the Easter chocolate and the coconut oil over a low heat. Remove from the heat and stir regularly until the chocolate is completely melted. Pour the melted mixture into a glass bowl. Stir in the cacao powder.
- Crack and separate the eggs. Add the yolks to the chocolate mixture and stir thoroughly. Mix in the dates until everything is nice and smooth.
- Beat up the egg whites with a pinch of salt. Fold this carefully into the chocolate mixture.
- Grease the cake tin with some coconut oil.
- Bake for 15 minutes at 180°. Allow the cake to cool on a grille.
- Melt the mixed Easter chocolate in the bain-marie without stirring.
- Pour over the cake and spread evenly with a palette knife.
- Decorate the top with your finest Easter bunnies and sprinkle (if desired) with a little cacao powder.
