This is our Easter dessert. Chocolate. Chocolate. Chocolate.
It just makes you feel good looking at it. It is the freshness of the pastel coloured chocolate eggs, the lightness of the creamy chocolate whipped cream, the contrast of cream, flake, lightness and density. These contrasts are the promise of spring. This is a part of our Easter weekend.
8oz. semisweet chocolate, chopped
1 stick softened butter
6 eggs, 2 whole; 4 separated
1/3c. plus 1/2 superfine sugar: 1/3c for the yolk mixture; 1/2c. for the whites
4oz. semisweet chocolate, chopped
1c. heavy cream
1c. of robin's eggs
Preheat oven to 350 degrees F. Line bottom of 8-inch springform pan with parchement paper. Do not grease the sides of the pan.
Melt the 8oz. of chocolate with the butter in either a double boiler or microwave and set aside to cool slightly.
Whisk the 4 egg whites till firm, then gradually add the 1/2c. sugar and whisk until the whites are holding their shape and peak but are not stiff.
In another bowl, whisk the 2 whole eggs and 4 egg yolks with 1/3c. of sugar and the vanilla, and then gently fold in the chocolate mixture. Lighten the mixture with some of the egg whites - just dollop a large spoonful in and stir briskly. Then fold in the rest of the whites gently.
Pour into the prepared pan and bake for 35 - 40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface. Cool the cake in its pan on a wire rack: the middle will sink as it cools and the sides will splinter.
To finish the cake, carefully remove it from the pan and place it on a plate, not worrying if bits fall off here and there.
Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolate cream and easing it out to the edges. Arrange the robin's easter eggs on top, shave additional chocolate and ENJOY!
Recipe from Nigella Lawson,
FEAST, Food to Celebrate Life