Enjoy a yummy chocolate egg at easter

People :

6

Preparation time :

45 min

Cooling time:

5h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 150 g wheat flour
  • 1/2 teaspoon baking powder
  •  1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 90 g of maple syrup
  • 120 ml of water
  • The zest of one lemon bio
  • 60 g of unrefined vegetable oil

For the creamy chocolate with almonds

  • 200 ml of soy drink
  • 20 g of maple syrup
  • 100 ml whipping cream
  • 1 teaspoon cornstarch
  • 200 g of black chocolate
  • A few tablespoons of sprinkles to taste of almonds
Preparation
  1. Heat oven 190ºC. Mix in a bowl, flour, bakig powder and baking soda. In another bowl mix the water, maple syrup,lemon zest and vegetable oil. Mix altogether until you have a smooth dough.
  2. Pour the mix into mold and bake for about 10 minutes  (to see if  the cake is ready just pierce with a toothpick in the center if it comes out clean and it is already ready.) Let cake cool before removing from mold.
  3. Meanwhile, prepare the chocolate cream. In a bowl mix, cornstarch with two tablespoons of water.
  4. Heat the soyamilk, maple syrup and cream. Bring to boil and add dissolved starch , stir well for 30 seconds and remove from heat.
  5. Immediately pour the cream over the chopped chocolate and stir well to get a shiny creamy sauce. Leave the chocolate cream in the fridge for 5 hours.
  6. With the help of two spoons make quenelles and put them on the cake.
  7. Finish the cake off by sprinkling chopped, caramelized, roasted almonds on top of the quenelles.
Heat your spoons when making quenelles

Additional information

People :

6

Preparation time :

45 min

Cooling time:

Difficulty:

Media