Finish your Easter menu in style with a delicious chocolate cake. Maison Petrossian suggests adding a festive and refined touch to your Easter dessert with a chocolate glaze delicately infused with Uncle Garnic® tea, a black tea made from roasted buckwheat, topped with Easter Pearls of chocolate.
Preparation: 25 minutes • Cooking time: 40 minutes
Ingredients for a cake serving 6-8 people
For the cake
- 200 g dark chocolate, chopped
- 100 g butter
- 4 eggs
- 1 pinch of salt
- 120 g sugar
- 40 g milk
- 100 g flour
- ½ packet baking powder
For the glaze
- 150 g dark chocolate
- 10 cl cream
- 1 tbsp Uncle Garnic® tea
- 150 g Easter Pearls Petrossian
- Some pansy flowers
Instructions
For the cake
- Preheat the oven to 180 °C.
- Place the chopped chocolate and butter in a saucepan and melt over very low heat, stirring regularly. Remove from heat once melted.
- Separate the eggs into yolks and whites.
- In a bowl, whisk the yolks with sugar until pale.
- Add milk and mix, then add flour and baking powder.
- Mix well before adding the melted butter-chocolate mixture.
- Whip the egg whites until stiff and fold them gently into the batter.
- Pour the batter into a greased 24 cm diameter cake pan and bake for 30–35 min.
- Remove the cake from the oven and let it cool before unmolding.
For the glaze
- Finely chop the dark chocolate and place in a bowl. Bring the cream and Uncle Garnic® tea to a boil.
- Let infuse for 5 min, strain well, reheat the cream and pour it hot over the chocolate, cover for 2 min.
- Whisk to blend the cream with the chocolate and spread over the cake.
- Decorate with Easter Pearls and pansy flowers.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
