Happy Easter Cake

This decadent chocolate cake is made from a delicious assimilation inclusion of hazelnut, cocoa and decorative chocolate eggs.

The ingredient of Happy Easter Cake

• 100g butter chopped
• 175g dark chocolate chopped
• 1 tsp vanilla extract
• 2 3 cup brown sugar
• 150g hazelnut meal
• 1 3 cup cocoa powder
• 160g bag lindt assorted eggs
• 1 pkt sealed easter eggs
• 4 eggs separated
• extra cocoa to dust
• ice cream to serve

The Instruction of happy easter cake

• preheat the oven to 180c or 160c fan grease a 20cm springform pan and line the base taking into consideration non stick baking paper
• place the butter and chocolate into a large heatproof bowl stand bowl more than pan of barely simmering water and disconcert whisk occasionally until melted separate from heat and rouse in the vanilla sugar hazelnut meal sifted cocoa and egg yolks
• using electric beaters beat the eggwhites in a clean bowl until soft peaks form amalgamation 1 4 of eggwhites into chocolate incorporation combination to soften it use a large metal spoon to fold in remaining eggwhites and count until there are no streaks of white taking care not to lose the volume
• spoon union into prepared tin and bake for 45 mins cool in tin chill until firm rule a knife all but edge of cake cut off surgically remove from tin place onto a serving plate and height like mini easter eggs dust with cocoa powder further slices of cake with ice cream

Nutritions of Happy Easter Cake

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