Chocolate cake with ganache and Easter eggs

Preheat the oven to 170 ºC.

Grease the spring form and coat the bottom of the spring mold with the baking paper.

Put the cocoa powder and the buttermilk in a measuring cup and stir with a whisk to an even mixture. Set aside.

Break the chocolate into pieces. Put the chocolate (250 g per pie) in a pan or refractory bowl and let the chocolate melt in a bain-marie.

Meanwhile, put the butter in another bowl and beat lightly and lightly with a mixer in 3 minutes. Add the caster sugar and mix in 3 min. Creamy.

Add the eggs one by one as you mix. Cut open the vanilla pod and scrape out the marrow with the tip of a knife.

Add to the butter mixture. Mix for 1 min. Stir the melted chocolate through the cocoa mixture.

Sift the flour over a bowl. Carefully add the chocolate-cocoa mixture, flour and salt into the butter mixture.

Spoon the batter into the mold and bake in the middle of the oven for about 1 hour and 15 minutes until done.

Allow the cake to cool for 30 minutes in the mold, take out and allow to cool for 1 hour on a rack.

Meanwhile, bring the whipped cream to the boil, remove from the heat. Break the rest of the chocolate and add, stir and leave for 10 minutes.

Stir with a whisk until a shiny, even mixture. Allow to cool for about 30 minutes, but stir regularly. Brush the cake with the ganache.

Halve the Easter eggs with a sharp knife in the length and cover the top of the cake with them.