Chocolate Easter Cake

Ingredients

• 150 g flour
• 40 g cocoa powder
• 50 g chopped hazelnuts
• 125 g butter
• 1 egg
• 1 pinch salt
• soft butter (for the baking pan)
• soft flour (for the baking pan)
• flour (for working)
• dried legumes (for blind baking)
• 200 g dark chocolate couverture
• 4 eggs
• 120 g sugar
• 20 ml orange liqueur (or orange juice)
• 200 ml whipping cream
• 100 g white chocolate couverture
• cocoa powder (to dust)
• chocolate egg (for decoration)

Instructions

1. 1.

   Sift flour, cocoa and hazelnuts onto a work surface and form a well in the center. Add butter pieces with the egg and salt and knead quickly into a smooth dough. If needed add a little cold water or flour. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat oven to 180°C fan. Grease tart pan with butter and dust with flour.

3. 3.

   Roll out dough on floured surface and line the pan. Cover with parchment paper and dried legumes and bake 15-20 minutes. Remove from oven, discard legumes and parchment and let the base cool slightly. Carefully lift out of pan and allow to cool completely.

4. 4.

   For mousse chop chocolate coarsely and melt in a metal bowl over simmering water while stirring. Remove from heat. Separate eggs; whisk yolks with half the sugar and liqueur over hot water until creamy. Remove from heat and fold in melted couverture, cooling or whisking over cold water. Beat egg whites with remaining sugar to stiff peaks. Whip cream to stiff peaks and fold into chocolate mixture. Fold in meringue and pour onto cake base. Smooth top and chill covered for at least 4 hours.

5. 5.

   For decoration chop white couverture and melt over hot water, then cool and drizzle in a lattice pattern over the tart. Let set, dust with cocoa powder and decorate with Easter eggs as desired.