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Chocolate Easter Cake

For: 6 servings Time: 2 hours + 4 hours rest Difficulty: easy

You need: Biscuit:, 100 g white almond paste, 40 g icing sugar, 40 g caster sugar, 1 whole egg, 2 egg yolks, 2 egg whites, 25 g flour, 15 g cocoa powder, 25 g dark chocolate, 25 g butter, Ganache:, 170 g dark chocolate, 270 g liquid cream (170 + 100), Glazing:, dark glaze Technical Stages:


Prepare all ingredients.


Melt chocolate and butter in a micro-wave. Mix thoroughly.


Mix the almond paste along with icing sugar...


...egg yolks and the whole egg...


...until blanching of the mixture.

6 7

Add the melted preparation of chocolate and butter.


13 Pour this mixture in a cake pan. cocoa and sieved flour. 9 Mix. .. 11 Thicken them with caster sugar. 10 Beat the egg white firm using an electric beater..leave to cool. Pour the boiling cream on the chocolate cut in pieces.. 15 When finished.. Ganache: Bring 170 g liquid cream to a boil. 12 Add the beaten whites to the chocolate preparation. 14 Bake 15 to 20 minutes at 180°C. 16 17 .. Baking on tray would be ideal.8 And at last.

.and leave to cool until the preparation temperature goes down to 30°C.. 20 Beat the liquid cream into whipped cream. 23 Cut out disks of dough. 22 Set aside.. Leave to harden in the fridge for about 4 hours. 21 Add this whipped cream to the chocolate preparation... (see photo) 25 Coat completely with chocolate ganache. you may superpose 2 tart rings.18 Mix well. If no mousse ring. 26 27 Cover with the second disk of chocolate biscuit. 24 Place one disk at the bottom of a mousse ring with a minimum height of 4 to 5 cm. 19 .

Heat a bit of dark glaze in the microwave or in the oven. 30 Tap the grid to remove the excess glaze. 31 Store in the fridge until serving dessert. . You may decorate the surface of the cake with chocolate shavings or candy crumbles such as M&M's.28 When the cake is cold. 29 Glaze the surface of the cake with the dark glaze taking care to place the cake on a rack above a hollow dish to collect the excess glaze. Smooth it using a whisk and leave to cool a bit. remove from the mold.

Speed up the hand mixer.Illustrated recipe Printable version For: 4 servings Time: 50 minutes Difficulty: easy You need: 40 g sugar. Beat until the mixture doubles in volume and gets slightly pale. Add sugar and let it boil for 2 to 3 minutes until the sugar has completely melted. 4 Cook the sugar at 121°C (250°F) (use a sugar thermometer). 50 g sour cream.Tiramisu Non-illustrated recipe . 3 Mascarpone cream: Soak gelatin in cold water. 10 g de dehydrated coffee. Keep aside. 10 g de coffee alcohol Technical Stages: 1 Prepare all the ingredients. Add the coffee powder. 35 g de sugar. beating at low speed. 20 g water. Let it cool and add the alcohol. 2 Prepare the coffee syrup : Bring the water to a boiling point. 35 g egg yolks. . 1/2 vanilla pod. 4 leaves gelatin. 5 6 Pour this cooked sugar on the egg yolks. 65 g whipped cream Syrup : 100 g water. 170 g mascarpone.

Use it quickly. 11 The cream is ready. 8 Blend the mascarpone and creme fraiche to get a homogeneous mix. 12 Cut the genoise in two layers. You can also use a different sort of biscuit (like here) (ie savoy biscuit. 10 Don't beat too much so that the mixture stays fluffy. If you prefer.7 Drain the gelatin and add it to the warm mixture. etc. Put a second layer of genoise which will have also been cut to a smaller diameter than the pan.. . joconde biscuit. 14 Punch the biscuit with the cold coffee syrup. Beat until fully cooled. 13 Cut a round circle of genoise with a smaller diameter tahn the cake pan. Do not keep refrigerated (because of the gelatin). 15 16 Garnish with a layer of mascarpone cream until half-height.). you may use a wooden spatula. 9 Gently mix the first and second mix. Add the whipped cream in which you'll have emptied half a vanilla pod.. You can also use crumbs like on the picture.

21 Serve immediately. Sprinkle with cocoa powder. 20 Before serving. unmold the cake by passing the blade of a knife between the cake and the pan. 18 Add the remaining mascarpone cream up to the rim. 19 Smooth and keep refrigerated for a few hours. .17 Punch the biscuit again with the syrup.

2 Chop the chocolate in small bits. 5 6 . . 3 Place in a pan and melt it in a bain-marie or micro-wave.. 4 Meanwhile. 90 g sugar.. Cut the genoise horizontally in two or three equal layers. Place one piece on a cake stand with a stainless steel mousse ring.Illustrated recipe Printable version For: 6 servings Time: 1 hour Difficulty: medium You need: Fondant: 200 g dark chocolate. 90 g flour Decor: 200 g dark chocolate (coating).. icing sugar Technical Stages: 1 Prepare all the ingredients. 1/4 litre liquid cream Syrup: 1/4 litre water. Rum or Grand-Marnier Génoise: 3 eggs. including the genoise and syrup. beat the liquid cream. 125 g sugar.Valentine's Cake Non-illustrated recipe ..into whipped cream.

... .. 12 . ... grand-marnier. 9 Once the chocolate is melted.and mix with whisk until you obtain a smooth preparation.until you obtain a smooth preparation... 14 .7 Flavour the cooled syrup with your favorite alcohol (rum.. 15 16 Fill the mousse ring with this chocolate cream..stir it until very smooth.. 11 Add 1/4 of the whipped cream....and smooth the surface... 10 ..) 8 Soak the genoise with the syrup.. Leave to harden in the fridge. 13 Pour this mixture on the rest of whipped cream and delicately mix using a rubber spatula.

. evenly spread the chocolate over the entire surface of the sheet.. 25 26 ..and pour it on a very clean and dry pastry sheet.. Leave it to congeale a few minutes in the fridge.. 19 Using a curved metal spatula. ...and pinch them with the tips of your fingers to flute them. 18 ...and place them on the perimeter of the cake..17 Melt the chocolate in a bain-marie or micro-wave. remove bands of chocolate.... 22 . Place them evenly. 24 Remove other bands. 20 Remove the sheet from the fridge when congealed but still soft (above all not cold or it will turn brittle).. 21 Using a triangular spatula. 23 Cover the whole cake.

31 Just before serving. 28 Continue the same way.. 29 .27 . sprinkle with icing sugar.until the surface of the cake is completely covered.... 30 Finish with the center of the cake.. 32 Bon appétit ! .in a round on the cake..

then fold them into the cheese batter. beat the egg whites until they form stiff peaks. Press the cottage cheese through a sieve. In a large mixing bowl. Add the cream cheese. Separated 8 oz Cream Cheese. then add the egg yolks and vanilla. Leave the cake in the oven to cool for 2 hours then chill. In another mixing bowl. 6 tb Butter 1/4 c Sugar. See Recipe 22 CHEESECAKE: 1 1/2 c Cottage Cheese. Blend until the mixture is light and fluffy. do not beat. 1 Pk. cream the butter with the sugar. cottage cheese and cornstarch and blend well. . Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Large. Small Curd 4 ea Eggs.Westphalian Cheesecake Ingredients (10 servings) CRUST: 1 x Shortbread. Granulated 1/2 ts Vanilla Extract 1 ts Cornstarch Instructions Preheat the oven to 325 degrees F.

Crumb-Nut Cheesecake Crust Ingredients (1 servings) 5 oz Pecans (approx. Cookies should also be chopped very finely. . drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Instructions Chop nuts very finely in food grinder or food processor (a salad shooter works great. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. and mix thoroughly. put through twice. chopped nuts and sugar. Combine crumbs.) Should have 1 cup of ground nuts.

stirring often. . Beat the butter and sugar together in a large mixing bowl. Pour one half into the prepared cake pan. baking soda and salt and set aside. or until firm to the touch. Pour the remaining cake batter over the caramel mixture and return to the oven. serve with ice cream. NOTE: melt chocolate in double boiler over simmer (not boiling water) Makes 12 servings. caramels. unwrapped 1 cn Sweetened condensed milk (not evaporated) Instructions Preheat oven to 350 degrees. Mix butter. Stir in the vanilla and melted chocolate. Set aside. When cool. Beat well after each addition.12 minutes. Blend in the eggs and beat until light and fluffy. Grease and flour a 9 by 13 cake pan. and condensed milk in a sauce pan and melt over low heat. eggs 1 1/2 ts Vanilla 3 oz Unsweetened chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture. Bake 10 . and remove from the oven. Remove from the stove and pour the mixture over the baked half of the cake.20 minutes or until firm to the touch. Sift together the cake flour. Bake for 15 . melted and cooled (see note) 1 c Dairy sour cream 1 c Boiling water FILLING: 1/2 c Butter or margarine (1 cube) 1 12 oz package caramels. Stir in boiling water. prepare the filling. whipped cream or frost with your favorite chocolate frosting. Meanwhile.Chocolate Caramel Fudge Cake Ingredients (12 servings) 2 c Cake flour 2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine (1 cube) 2 c Granulated sugar 3 Lg. (Batter will be thin) Divide cake batter in half.

Softened* Instructions * Or use 2 8-oz containers of Philly soft cream cheese. until foamy. Soften gelatine in water. Melted 1 ea Env. Gradually add to cream cheese. chill until firm. Press remaining onto bottom of 9-inch springform pan. 1/4 cup sugar. Add juice. Combine crumbs. gradually add remaining sugar beating until stiff peaks form. 5 minutes. over medium heat.Lemon Delight Cheesecake Ingredients (10 servings) 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar 1/2 c Margarine. egg yolks. mixing at medium speed on electric mixer unitl well blended. Unflovored Gelatin 1/3 c Cold Water 1/3 c Lemon Juice 3 ea Large Eggs. Separated 1/2 c Sugar 1 ts Grated Lemon Peel 16 oz Cream Cheese. and peel. Beat egg whites. stirring constantly. Top with reserved crumbs. sugar and margarine. . reserve 1/2 cup. pour over crust. cook. Fold into cream cheese mixture. stir over low heat until dissolved.

Beat 1 minutes longer. egg yolks and chocolate. horizontally. beating until soft peaks from again. grease and flour 2 nine inch round cake pans. Gradually add in 1/2 cup sugar. scraping down sides of bowl frequently. sifted 1 cup sugar 3/4 teaspoon baking soda 1 teaspoon salt 1/3 cup salad oil 1 cup milk. divided 2 ounces unsweetened chocolate. In a large mixer bowl sift together flour. Add remaining milk. Pour into prepared pans and bake for 30 . Fold cream into chocolate. on electric mixer. In a mixing bowl whip cream with sugar. melted and cooled 20 oz. separate out yolks 1/2 cup sugar 1 3/4 cups cake flour. Add oil and 1/2 cup milk. In the top of a double boiler. Slowly stir into egg. drained 1/2 cup port wine 1 tablespoon Kirsch 3 drops almond extract 3 3 1 1 2 ounces semisweet chocolate tablespoons Kirsch egg.Black Forest Chocolate Cherry Cake 2 eggs. combine Kirsch and chocolate. In a large mixing bowl beat egg whites until soft peaks form. Gently fold in egg whites. Beat for 1 minute at medium. Split each layer in half. Refrigerate and chill for 2 hours. can tart cherries. scraping down side of bowl often. Drain thoroughly. well beaten cup heavy cream tablespoons sugar 6 tablespoons unsalted butter 16 oz pkg confectioner's sugar. Set aside. to make 4 thin layers. Stir until melted and smooth. 1 cup sugar and salt. Preheat oven to 350 degrees. sifted 1/4 cup light cream 1 1/2 teaspoons vanilla extract Combine all ingredients in a bowl and refrigerate overnight. Let cool 10 minutes then remove from pans and allow to cool completely on racks.35 minutes. In a large mixer bowl cream butter and gradually add in half the .

Gradually blend in remaining sugar. Frost sides of cake with 1/4 cup whipped cream. Sift confectioner's sugar over top. Chill 30 minutes. Top with fourth layer.sugar. 1/2 inch wide and 3/4 inch high around the outside of the layer you just frosted. With remaining frosting make 1 ridge. Spread second layer with chocolate mousse and place unfrosted side atop first layer. Fill the space between the two ridges with the cherry filling. Chill 30 minutes. Make another ridge 2 inches in from the outside edge. adding enough cream to make it a spreading consistency. maraschino cherries and chocolate curls. Whip 2 cups whipped cream with 2 tablespoons sugar and 1 teaspoon vanilla extract. . Beat in 2 tablespoons cream and the vanilla extract. Spread third layer with 1 1/2 cups whipped cream and place atop second layer. Chill 2 hours before serving. Garnish with dollops of remaining whipped cream. Spread 1/2 cup frosting on the cut side of a cake layer.