Rich Chocolate cake – just add mini eggs for Easter

By lovinghomemade on March 31, 2017 • ( 5 )

If you gave up chocolate for Lent (why???) then you’ll be looking for some chocolately treats for Easter. If you follow the chocolate calendar you’ll know that mini eggs, creme eggs, Easter eggs and egg-shaped versions of all your favourite chocolates are available this time of year. I don’t think you can beat mini eggs for taste and aesthetics if you’re looking for a quick way to Easter-ise a treat. Add a bit of sparkle and you have the perfect Easter offering. If you don’t have the time or inclination for the traditional fruit and marzipan Simnel cake (which can also be improved by mini eggs) but just want chocolate cake covered with chocolate and decorated with chocolate, try this instead.

I use this recipe regularly both when I need a rich chocolate cake, and when I need a rich gluten-free chocolate cake as it uses ground almonds instead of flour. If you grind your own whole almonds you can use ones with the skins still on which has added nutritional benefits. You may find that the cake has a slightly ‘nuttier’ texture because it is difficult to get the almonds as finely ground as store-bought ground almonds before they start to turn into almond butter, but I think this adds to the flavour. If you’re worried about your decorating skills or don’t have a lot of time you can just pile your mini eggs on top, or you can spend as long as you like artfully arranging them. No guesses for which approach I went for this time and apologies for the lack of decent photos: the cake had disappeared before I remembered!

Rich Chocolate Cake

Ingredients

150g dark chocolate

100g butter

150g ground almonds

6 large eggs, separated

75g caster sugar

Chocolate Ganache

Ingredients

200g dark chocolate

100g butter

50ml double cream

Chocolate mini eggs for decoration plus sprinkles as required

Method

Set the oven to 170°C and grease and line an 8” springform cake tin.

Clockwise from the left: whisked eggs whites with sugar; ground almonds; melted chocolate and butter; egg yolks

Break the chocolate into pieces and put into a heatproof bowl.

Cut the butter up into pieces and add to the chocolate.

Melt the chocolate and butter together either in the microwave or over a pan of simmering water, making sure that the bowl does not actually touch the water.

Mix the ground almonds into the chocolate mixture.

Separate the eggs and add the yolks to the cooled chocolate mixture. Mix in.

Whisk the egg whites until they are firm and hold a peak. Add the sugar slowly, while still whisking.

Mix a few tablespoons of the whisked egg whites into the chocolate mixture and make sure it is properly combined. Fold the remaining egg white in gently in two or three stages.

Pour into the prepared tin.

Ready to bake

Bake for around 35-45 minutes, until the cake is well risen and firm to the touch. A skewer inserted into the centre should come out clean.

Allow to cool in the tin before carefully removing.

The middle of the cake is likely to sink a little once it is out of the oven. This is normal and nothing to worry about! Any slight dip will be hidden by the ganache anyway.

Make the ganache:

Break the chocolate into pieces and put into a heatproof bowl.

Cut the butter up into pieces and add to the chocolate.

Melt the chocolate and butter together either in the microwave or over a pan of simmering water, making sure that the bowl does not actually touch the water.

Heat the cream to boiling point and pour it into the chocolate mixture, stirring until it is fully incorporated, smooth and glossy.

Allow to cool slightly.

Decorate your cake by carefully pouring your ganache over the top and encouraging it to drip down the sides a little.

Decorate with mini eggs (if the ganache is too liquid and your eggs start to sink, allow to cool for a little while) and add sprinkles and glitter as required.

Happy Easter!