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A Barry Callebaut Brand
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  1. Home
  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Double Chocolate Easter Cake

This is a bunny in a cake. Or it is the other way round? Anyway, the flavours are rich and abundant: chocolate meringue meets chocolate sabayon. And as to the finishing: let your imagination run its free course to create a stunning eye-catcher.

Recipe

Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium
  1. Flourless biscuit
  2. Chocolate meringue
  3. chocolate zabaglione

Flourless biscuit

ingredients preparation
  • 280g
    egg white
  • 150g
    sugar

Beat together.

  • 220g
    egg yolks
  • 130g
    almonds
  • 35g
    CP

Add.

  • Q.S.
    70-30-42NV

Cook for 7-8 minutes at 180°C. Coat the mould with Callebaut 70-30-42 dark chocolate.

Chocolate meringue

ingredients preparation
  • 170g
    egg white
  • 170g
    sugar

Beat together.

  • 120g
    icing sugar
  • 40g
    CP

Add.

Cook for 15 minutes at 170°C.

chocolate zabaglione

ingredients preparation
  • 90g
    whipped cream
  • 50g
    milk
  • 100g
    sugar

Bring to the boil.

  • 250g
    egg yolks

Incorporate and make a custard. Mix and beat.

  • 350g
    811NV

Melt and add.

  • 800g
    whipped cream

Add.

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