Easter chocolate cake

Easter chocolate cake
Easter chocolate cake 5 1 Stefano Moraschini

Prepare the base: beat the eggs with sugar until a thick cream and doubled in volume; Add the cocoa and the sieved flour, the hazelnuts and mix well. Finally, add the melted butter, very hot. Pour the mixture into a floured mold and cook in the oven at 180°, previously heated, for 30 minutes. Then let it cool.

Now you can prepare chocolate cream starting to heat the cream; pick it up from the fire, add the two types of chocolate into small pieces and stir until they are merged. Let cool and intent, prepare the hazelnut cream: mix the cream with chopped hazelnuts and sugar and cook for a few minutes, stirring constantly. Let it cool too.

For the syrup, put sugar and 100 ml of water in a saucepan and cook until a thick syrup; Add the rum and keep it aside.

Cut the base in 3 disks; brush with the syrup and the cannoli with alternating layers of chocolate cream and hazelnuts. Cover the cake with the remaining chocolate cream and let it stand for 2-3 hours before serving.

Easter chocolate cake


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Ingredients and dosing for 4 persons


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