Chocolate Cake for Easter

Ingredients

• 200 g dark chocolate
• 180 g soft butter
• 180 g sugar
• 1 pinch salt
• 4 eggs
• butter (and flour for the pan)
• 50 g Rice noodles
• frying oil
• chocolate egg (optional)
• cocoa powder (for dusting)

Instructions

1. 1.

   Preheat oven to 190 °C with top and bottom heat. Grease a 22 cm springform pan with butter and dust with flour. Chop chocolate and melt in a double boiler, then let cool slightly. Whisk in the butter until melted into the warm chocolate. Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form; fold in half the sugar and continue beating until glossy peaks appear. Beat yolks with the remaining sugar into a pale yellow foam. Stir in the chocolate‑butter mixture. Fold in the beaten egg whites. Pour batter into prepared pan and bake for about 40 minutes, checking with a toothpick. Remove cake from oven, let cool for about 10 minutes, then loosen the springform rim and turn out onto a cooling rack to cool completely. Fry rice noodles in hot oil until golden‑yellow; drain on paper towels. Arrange noodle nests atop the cooled cake and dust with cocoa powder. Place chocolate Easter eggs in the noodle nests.