Easter Chocolate Cake

Ingredients

• 200 g Semi-salted butter (Good quality butter, at room temperature)
• 200 g 70 % cocoa dark chocolate (Cut into pieces to ease melting)
• 150 g Granulated sugar (Fine sugar for a smooth texture)
• 120 g All‑purpose flour (Sift before incorporating)
• 5 g Baking powder (About 1 teaspoon)
• 4 unités Egg yolks (Separate from whites)
• 4 unités Egg whites (Should be at room temperature for easier whipping)
• 20 unités Small chocolate eggs (For decoration)
• 10 unités Small sweet‑dough carrots (Homemade or store‑bought sweet dough)
• 100 g Dark chocolate (ganache) (Same quality as the cake chocolate)
• 50 g Semi-salted butter (ganache) (To make the ganache shiny)

Instructions

1. Preheat oven and prepare the pan

   Preheat the oven to 200°C. Butter and flour a 22 cm pan.

   Time: PT5M

2. Melt butter and chocolate

   Melt the semi‑salted butter and dark chocolate together in a bain‑marie or microwave, stirring until a smooth mixture forms.

   Time: PT5M

3. Incorporate the sugar

   Add the granulated sugar to the chocolate‑butter mixture and stir until fully dissolved.

   Time: PT2M

4. Add flour and baking powder

   Sift the flour and baking powder, gently fold them into the mixture with a spatula.

   Time: PT3M

5. Add egg yolks

   Pour the egg yolks into the batter and mix until a homogeneous batter forms.

   Time: PT2M

6. Whip egg whites

   Using an electric whisk, beat the egg whites until stiff, glossy peaks form.

   Time: PT5M

7. Fold in the whipped egg whites

   Fold the whipped egg whites into the batter: first a tablespoon to lighten, then the rest by gently lifting with the spatula to avoid breaking them.

   Time: PT4M

8. Pour batter into the pan

   Transfer the batter into the prepared pan, smooth the top with the spatula.

   Time: PT2M

9. Bake the cake

   Place the cake in the oven and bake at 200°C for 30 minutes. Check doneness by inserting a knife that should come out clean.

   Time: PT30M

   Temperature: 200°C

10. Bake the decorations

    Arrange the small chocolate eggs and small carrots on a sheet, bake at 150°C for 15 minutes until lightly golden.

    Time: PT15M

    Temperature: 150°C

11. Prepare the ganache

    Melt 100 g dark chocolate and 50 g semi‑salted butter in a bain‑marie, stir until a smooth, shiny ganache forms.

    Time: PT5M

12. Cool the cake

    Let the cake cool for 15 minutes in the pan, then unmold onto a rack.

    Time: PT15M

13. Glaze with ganache

    Spread the ganache over the top and sides of the cake using a spatula.

    Time: PT5M

14. Decorate the cake

    Arrange the decorative biscuits (eggs and carrots) around the cake and place a chocolate bell in the center for the final touch.

    Time: PT5M

15. Final rest

    Let the cake rest for 10 minutes so the ganache sets before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Semi-salted butter: Unsalted butter + 1 % salt
• Instead of 70 % cocoa dark chocolate: 60 % dark chocolate
• Instead of Granulated sugar: Cane sugar
• Instead of All‑purpose flour: Wheat flour
• Instead of Baking powder: Leavening powder
• Instead of Small chocolate eggs: Egg‑shaped candies
• Instead of Small sweet‑dough carrots: Small decorative biscuits
• Instead of Dark chocolate (ganache): Milk chocolate
• Instead of Semi-salted butter (ganache): Unsalted butter

Equipment Needed

• Saucepan or bain‑marie
• Silicone spatula
• Electric whisk
• Sieve (optional)
• Mixing bowl (x3)
• 22 cm cake pan
• Oven
• Baking sheet (optional)
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Melt the chocolate and butter without overheating
• Whip the egg whites to stiff peaks
• Fold the whites gently to avoid breaking them
• Bake the cake at 200°C until a knife comes out clean

Chef Tips from the Video

• Use couverture chocolate (70 % cocoa) for a shinier texture.
• Add a pinch of salt to the batter to enhance the chocolate flavor.
• For an even more festive effect, lightly dust with powdered sugar before serving.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap the cake in plastic film then aluminum foil, keep up to 1 month in the freezer.

Room temperature: At room temperature, the cake keeps for 1 day (especially if the ganache is chocolate‑based).

Make-Ahead Tips

• Prepare the ganache the day before and keep it in the refrigerator.
• Bake the decorative biscuits in advance and store them in an airtight box.
• The cake can be frozen once cooled, then thawed in the refrigerator before serving.