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Chocolate cake with ganache and Easter eggs
Chocolate cake with ganache, Easter eggs, whipped cream and cocoa powder.
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Ingredients
Directions
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Preheat the oven to 170 ºC.
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Grease the spring form and coat the bottom of the spring mold with the baking paper.
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Put the cocoa powder and the buttermilk in a measuring cup and stir with a whisk to an even mixture. Set aside.
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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.
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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.
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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.
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Add to the butter mixture. Mix for 1 min. Stir the melted chocolate through the cocoa mixture.
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Sift the flour over a bowl. Carefully add the chocolate-cocoa mixture, flour and salt into the butter mixture.
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Spoon the batter into the mold and bake in the middle of the oven for about 1 hour and 15 minutes until done.
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Allow the cake to cool for 30 minutes in the mold, take out and allow to cool for 1 hour on a rack.
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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.
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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.
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Halve the Easter eggs with a sharp knife in the length and cover the top of the cake with them.
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Nutrition
575Calories
Sodium9% DV210mg
Fat54% DV35g
Protein18% DV9g
Carbs18% DV54g
Fiber12% DV3g
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