Easter Chocolate Cake, a Recipe from Patrick Roger

On dine chez Nanou
Reviews(1)
Easter Chocolate Cake, a Recipe from Patrick Roger
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Description

Easter is a wonderful time to enjoy delicious food with the family while the kids search the garden for eggs. This Easter Chocolate Cake, a Recipe from Patrick Roger is the perfect palate pleasing dessert to share while drinking coffee and talking. It takes 75 minutes to make this cake that has eight servings. This recipe combines decadent chocolate with nuts, sweet and tangy oranges and adds a little punch with orange liqueur.

Ingredients

5 egg whites
210 grams caster sugar
10 eggs (young)
100 grams flour
50 grams cocoa powder
100 grams unsalted butter
80 grams hazelnuts
100 grams water
100 grams sugar
1 orange (organic)
2 tablespoons orange liqueur
300 grams cream
40 grams honey
40 grams butter
300 grams chocolate

Directions

1Prepare by boiling syrup all ingredients for 15 minutes. Let cool.
2Beat the egg whites until stiff, they begin to foam, add the powdered sugar .Ajoutez yellow continuing to beat the mixture.
3Melt the butter in a saucepan. Sift the flour and cocoa.
4Crush the nuts with a knife. Add hazelnuts white, then the flour and cocoa and warm melted butter in net. Mix gently with a spatula.
5Pour the mixture into a mold bake 30 minutes at 160 ° C.
6Let the cake cool 10 minutes before turning out onto a rack. Let cool and cut into 3 disks of the same thickness .Imbibez cake (3 slices) with syrup using a brush.
7Boil the cream with honey. Melt the chocolate in the microwave. Add the cream, "both in the melted chocolate. Stir with a spatula for a ganache glaze. Add butter cut into pieces .Laissez the ganache to cool and become a little more compact before covering 2 slices of cake.
8Post a first installment on a rack, cover the ganache, place a second slice, cover with ganache and then drop the last cake thickness and cover completely with ganache. I use a small spatula to put the ganache on the sides of the cake .I put my grid on a plastic tray or parchment paper to recover the excess ganache frosting runny.
9Allow the cake to harden for 30 minutes and then store in the fridge for one night.
10For a matter of organization when my ganache cake was well cured, I packed a plastic film and I frozen four days .It is quite handy to know that the dessert is already done and that 'There is more to thaw for 4 hours.
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NutritionView more

760Calories
Sodium8%DV180mg
Fat57%DV37g
Protein33%DV17g
Carbs32%DV95g
Fiber20%DV5g

PER SERVING *

Calories760Calories from Fat330
% DAILY VALUE*
Total Fat37g57%
Saturated Fat18g90%
Trans Fat
Cholesterol325mg108%
Sodium180mg8%
Potassium440mg13%
Protein17g33%
Calories from Fat330
% DAILY VALUE*
Total Carbohydrate95g32%
Dietary Fiber5g20%
Sugars69g138%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.