Dark chocolate Easter cake

By Pauline hirel

2 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.6/5 (14 Votes)

1 Picture

Ingredients

180g dark chocolate
120g butter
1 sachet of vanilla sugar
4 eggs
120g sugar
60g hazelnuts
30g sifted flour
1 pinch of salt

Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 180 ° C. Melt the chocolate, broken into pieces, and the butter in a bain marie. Whisk the egg yolks with 100g of sugar and vanilla sugar until it thickens and whitens. Add the chocolate, still hot, then the hazelnuts, flour and salt.

Step 2

Beat the egg whites until stiff, sprinkle the remaining sugar (20g) halfway through. Mix 1 tablespoon of beaten whites into the chocolate to lighten it, then gently fold in the rest.

Step 3

Grease and flour a round baking tin 20 cm in diameter. Pour the mixture into the prepared tin and bake 40 minutes while monitoring the cooking during the last 10 minutes. When baked, leave the cake to cool in the tin on a wire rack, then remove gently from the tin.