Easter Egg Cake (Torta Uovo Pasquale)
Category: Desserts
Servings: 8
This delightful Easter Egg Cake is a perfect dessert for celebrating Easter, with its rich chocolatey flavor and vibrant raspberry accents. A decadent combination of soft cake layers, a velvety raspberry coulis, and a smooth chocolate ganache creates a masterpiece that will impress your guests. Whether youβre serving it for a family gathering or an elegant Easter dinner, this cake promises to add a sweet touch to your festivities.
Ingredients
For the Base:
| Ingredient | Quantity |
|---|---|
| Butter | 200g |
| All-purpose Flour (00) | 200g |
| Sugar | 150g |
| Dark Chocolate | 100g |
| Condensed Milk | 100g |
| Unsweetened Cocoa Powder | 50g |
| Whole Milk | 50g |
| Eggs | 4 |
| Baking Powder | 8g |
| Pinch of Salt | 1 pinch |
For the Raspberry Coulis:
| Ingredient | Quantity |
|---|---|
| Raspberries | 250g |
| Sugar | 50g |
| Condensed Milk | 60g |
| Gelatin Sheets | 8g |
For the Ganache:
| Ingredient | Quantity |
|---|---|
| Dark Chocolate | 250g |
| Fresh Cream (Liquid) | 250g |
| Butter | 30g |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered Sugar | 150g |
| Egg Whites | 1 |
Instructions
1. Preparing the Cake Base
Start by preparing the base of the cake. In the bowl of a stand mixer, place the softened butter (cut into pieces) and the sugar. Beat until the mixture is light and fluffy. In a separate bowl, melt the dark chocolate using a double boiler (or microwave). Once melted, let it cool slightly and then incorporate it into the butter and sugar mixture.
Slowly add the room-temperature milk while mixing.
In another bowl, sift the flour, baking powder, and cocoa powder. Gradually add the dry ingredients to the wet mixture, mixing with a spoon until well combined.
2. Baking the Cake
Grease and flour an egg-shaped baking pan, approximately 28 cm in length and 20.5 cm at its widest part. Pour the batter into the prepared pan and bake at 180Β°C (350Β°F) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool completely.
3. Preparing the Raspberry Coulis
While the cake is cooling, prepare the raspberry coulis. In a small bowl, soak the gelatin sheets in cold water for about 10 minutes to soften them.
Place the raspberries and sugar in a small saucepan over medium heat. Cook until the raspberries break down and release their juice, about 5 minutes. For a smoother texture, strain the mixture through a fine sieve to remove the seeds.
Return the strained raspberry mixture to the heat and add the soaked gelatin sheets (squeezed to remove excess water). Stir until the gelatin is fully dissolved. Let it cool before transferring it to the refrigerator to set and thicken.
4. Preparing the Chocolate Ganache
To make the ganache, heat the fresh cream in a saucepan until itβs nearly boiling. Remove from heat and stir in the butter until it melts. Then add the dark chocolate and stir until completely smooth. Allow the ganache to cool to room temperature.
5. Assembling the Cake
Once the cake has cooled, slice it horizontally into two layers to create two discs.
Spread a generous layer of the raspberry coulis on top of the bottom layer, and then cover it with the second layer of cake.
6. Preparing the Glaze
For the glaze, place the egg white in a clean bowl with a pinch of salt. Whisk the egg white until it forms soft peaks. Gradually add the powdered sugar and continue to whisk until you achieve a smooth, glossy glaze. Transfer this glaze into a piping bag with a fine tip.
7. Decorating the Cake
Cover the entire cake with the cooled chocolate ganache. Use the piping bag to pipe the glaze in a thin layer over the top and around the edges. To add some extra flair, pipe small decorative swirls of ganache around the perimeter of the cake.
8. Final Touches and Serving
Finish by decorating the top of the cake with a few fresh raspberries and some powdered sugar for a snowy, festive look.
Serve your Easter Egg Cake chilled, and enjoy a sweet and indulgent treat that is sure to be the highlight of your holiday celebrations.
Tips & Variations
- Cake Shape: If you don’t have an egg-shaped pan, you can also use a regular round cake pan and cut the cake into an egg shape after baking.
- Raspberry Coulis: For an extra burst of raspberry flavor, you can mix in a spoonful of raspberry jam to the coulis before adding the gelatin.
- Chocolate Ganache: Feel free to swap the dark chocolate for milk or white chocolate, depending on your preference.
This rich, indulgent cake combines classic chocolate flavors with the freshness of raspberry, making it the perfect dessert to share with family and friends during the Easter holiday. Enjoy!
