Tomorrow is Easter and before you know it, you’re going to be jammed full with chocolate. Think eggs, bunnies, Elegant Bloody Rabbit, Humpty Dumpty and his Smartie innards. You’re going to be in a choc-induced coma, Annabelle, and those leftover eggs are going to sing to you in your unconsciousness to be eaten, “Annnnnnaaaaabellllle, Annnnnnnnaaaaaabbbbeellllleeee.”
You don’t need this shit, girl. What you need is to get your creative on and crush those eggs and REPURPOSE. So gather those Easter relics and smash them to buggery, because award-winning pastry chef, Kirsten Tibballs, has whipped together a layer cake recipe that you can take into the office on Tuesday and smugly show your colleagues how you transcended Easter.
Easter Egg Decadent Chocolate Cake
by Bulla brand ambassador, Kirsten Tibballs
Preparation Time: 40 minutes
Baking Time: 15 minutes
Flourless Chocolate Sponge
70g Egg Yolks
40g Caster Sugar (A)
90g Egg Whites
Pinch Cream of Tartar
45g Caster Sugar (B)
45g Callebaut Dark Chocolate
10g Callebaut Dutch-processed Cocoa Powder
1. Line an 18cm cake ring or tin with baking paper.
2. In a mixer attach the whisk attachment and whisk the egg yolks and sugar (A) together until light and creamy.
3. In a separate bowl, whisk the egg whites and cream of tartar to a medium peak.
4. Gradually add the caster sugar (B) to the egg whites and continue mixing for one minute so the sugar dissolves.
5. Melt the chocolate on a double boiler or in the microwave.
6. Fold the cocoa powder and melted chocolate through the egg yolk mixture. Using a spatula, gently fold this mixture into the egg whites by hand.
7. Place the mixture into the prepared cake tin and bake at 165°C for approximately 15 minutes. When it’s ready, the top will bounce back after you gently press on the surface of the sponge. Because the cake is flourless, the top of the cake will collapse unevenly.
8. Cool the cake on a cooling rack. Once cool, trim the top with a serrated knife to create an even layer.
9. Re-line the cake tin or ring with baking paper and place the sponge into the base.
285ml Bulla Pure Cream
30g Caster sugar
40g Liquid glucose
300g Callebaut milk chocolate, chopped
1. In the bowl of your mixer, whisk the cream to a semi-whipped consistency so it still collapses but has some body. Set aside in the fridge.
2. Boil the sugar, water and glucose in a saucepan until the sugar has dissolved. Pour immediately over the chopped milk chocolate and whisk by hand until combined.
3. Fold the mixture through the semi-whipped cream with a spatula. Use the mousse as soon as the mixing is complete. Pour over the chocolate sponge and place in the freezer for three hours or you can store it for up to one week. Cover it in plastic wrap once frozen.
160ml Bulla Pure Cream
130g Callebaut dark chocolate
20g Roasted hazelnuts, roughly chopped
4 Hollow milk chocolate Easter eggs
1. Unmold the cake while frozen and place it on your serving plate.
2. Boil the cream and pour it over the chocolate and whisk to combine to create a
3. While the ganache is still soft, spread it over the top of the frozen mousse and
create some drips on the edges.
4. Break the Easter eggs and place them in the centre and sprinkle with roasted hazelnuts.