This Easter dessert is comforting in flavour and spectacular in looks!

Easter is one of the most enjoyable occasions for food lovers. Whether you have a big family feast, or a lunch with friends at home, this dessert is the perfect choice. It is easy to make and requires minimal preparation which will give you more time with your loved ones.

Ingredients

  • 12 tablespoons unsalted butter, diced, plus more for the pan
  • 2 tablespoons breadcrumbs
  • 1 cup almond meal
  • 8 ounces bittersweet chocolate, chopped
  • 3/4 cup of sugar
  • 3 large eggs, separated, plus 3 egg yolks
  • The zest of one orange
  • 1 tablespoon dark rum
  • 1/2 teaspoon salt
  • Powder sugar, for topping

Method

  • Preheat the oven to 180C.
  • Butter the bottom and sides of a 9-inch springform pan and coat with the breadcrumbs, tapping out the excess.
  • Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water (Bain Marie). Do not let the bowl touch the water. Stir until the chocolate is smooth, then remove from the heat and let it cool slightly.
  • Set aside 2 tablespoons of sugar.
  • Combine the remaining sugar and the six egg yolks and whisk until thick and pale.
  • Add the orange zest, rum and salt and mix well.
  • Then beat in the melted chocolate until smooth.
  • With a spatula mix the almond meal until just combined.
  • In a clean bowl, beat the 3 egg whites until foamy. Gradually beat in the reserved 2 tablespoons of sugar on high speed until almost stiff.
  • Stir one-third of the whites into the chocolate batter, then gently fold in the rest.
  • Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will come out fudgy), 35 to 40 minutes.
  • Transfer the mould onto a rack and let it cool for 10 minutes, then run a knife around the pan and remove the ring.
  • Serve warm or at room temperature.
  • For Easter top the cake with powder sugar just before serving and decorate the center of the cake with speckled Easter eggs and white chocolate shavings.

Tips

  • Serve the cake warm and top it with orange ice-cream sorbet or vanilla ice-cream.
  • Serve the cake cold and spoon it with big blobs of whipped cream. This is an irresistible combination.

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