Ingredients
Cake:
Ganache:
Instructions
Melt the dark cooking chocolate and unsalted butter together in a double boiler. Separate the egg yolks from the whites, and beat the whites to stiff peaks. Off the heat, stir in the sugar, then add the yolks one by one, followed by the flour, cornstarch, and baking powder. Gently fold in the beaten egg whites. Pour the batter into a greased springform pan and bake for 25 minutes in a preheated oven at thermostat 4 (120°).
While baking, break the 200g dark chocolate into small pieces in a bowl and bring the liquid cream to a boil. Pour the boiling cream over the chocolate, cover, and let stand for 3 minutes. Stir until smooth and set aside to cool.
Once the cake is fully cooled, slice it horizontally in half. Spread the ganache between the layers, then frost the top. Decorate with Easter chocolates for a festive touch!
Chef's Tip
This rich, chocolate-packed cake shines at Easter but works year-round—swap decorations for any celebration!
