Cooking: Here’s the recipe for Easter Nest, the perfect festive dessert to share with the family

by Jessica Morens

How about making a great dessert to finish off the Easter meal? Campina brings you this cake recipe in a variety of textures. Of course, it is decorated with chocolate eggs!

Chocolate eggs are good, but not a real dessert to enjoy with the family at Easter. If you’re feeling like a pastry chef this holiday, Campina brings you a delicious chocolate “Easter Nest” recipe, which is based on whipped cream and chocolate ganache.

Myriam Minne, also known as Hap en Tap, made this delicious Easter cake. This famous and influential culinary star has been Campina’s ambassador for three years and cooks up amazing desserts in her kitchen.

Cake ingredients (for about 8 people, 18 cm in diameter)

To prepare the chocolate cake

  • 130 grams of flour + a little for the mold
  • 35 grams of cocoa powder
  • 20 grams of cornstarch
  • 6 eggs
  • 160 grams sugar
  • a little butter for the mold

Chocolate ganache

  • 85 grams dark chocolate
  • 250 ml Campina 33% cream

To prepare the whipped cream

  • 250 ml Campina 33% cream
  • 2 tablespoons powdered sugar
  • ½ vanilla pod

to decorate

  • Fortified Chocolate Chips
  • Small chocolate eggs (the more the better)
  • finely chopped pistachio
  • cocoa powder

Prepare the cake

To prepare the chocolate cake

  1. Preheat the oven to 200°C.
  2. Sift flour with cocoa powder and cornstarch.
  3. Butter and flour mold 18 cm.
  4. Break eggs into a bowl, add sugar, and beat gently with a whisk. Place the bowl in a saucepan filled with a little water and stir for 2 to 3 minutes. Remove from heat and continue to beat for 10 to 15 minutes in a mixing bowl, until an airy, light-colored mass is obtained.
  5. Carefully add the sifted mixture and stir everything with a spoon. Ensure that the mixture remains airy and mix gently. Pour the mixture into the springform pan and bake for 10 minutes. Put the oven at 180 ° C and continue cooking for 25 to 30 minutes. Insert the blade of the knife into the biscuit to make sure it is done. If the knife comes out clean, it means it is cooked.
  6. Remove the biscuits from the mold and let them cool on a wire rack.

Chocolate ganache

  1. Melt the chocolate in the microwave or in a double boiler.
  2. Heat half of the cream and pour it three times over the melted chocolate, stirring vigorously with a spoon until emulsified.
  3. Add the other half of the cold liquid cream to the ganache and mix vigorously.
  4. Cover the ganache with plastic wrap and place it for at least 5 hours, overnight if possible, in the refrigerator.
  5. After completely cooling, beat the ganache in a food processor.
  6. Fill the piping bag.

To prepare the whipped cream

  1. Beat cream, sugar and vanilla marrow until frozen.
  2. Fill the piping bag.

to decorate

  1. Cut the cooled biscuits into three layers of equal thickness. You will only use two and you can keep the third in the freezer for later.
  2. A layer of biscuits is placed in a circle with a diameter of 18 cm.
  3. Boil the whipped cream using a piping bag.
  4. Put the second layer of biscuits and press gently down.
  5. Cover the chocolate ganache using a piping bag.
  6. Decorate the edges with chocolate chips.
  7. Garnish with mini chocolate eggs, finely chopped pistachios and cocoa powder.

Image credit: Campina

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