Chocolate recipes for Easter from Constance Lémuria

Our Executive Pastry Chef at Constance Lémuria, Yannick Tual has shared two of his favourite chocolate recipes for you to try at home this Easter.

Chocolate recipes from Constance Lémuria

Chocolate recipes from Constance Lémuria

Recipe 1: Easter chocolate cake

Ingredients (serves 4)

Coconut nougat sponge:

  • 350g egg white
  • 275g sugar
  • 150g egg yolk
  • 200g flour
  • 50g cocoa butter

1. Whip the egg whites and add sugar to create stiff meringue, then at a slow speed add the egg yolks. By hand with a spatula, mix in the sifted flour and cocoa powder.

2. Line a baking tray with baking paper. Bake at 200ºC for 15-20mins. Keep on a cooling rack.

Chocolate Chantilly:

Ingredients

  • 500g whipping cream
  • 150g dark chocolate (semi sweet)

1. Melt the chocolate and keep it warm at 45ºC. Whip the cream to soft peaks and then add the warm chocolate and stir fast.

Stock syrup:

Ingredients

  • 200g white sugar
  • 160g water

1. Boil ingredients together and then put in a chiller to cool down.

Cake setting

1. Cut the sponge cake in to an oval shape (different layers, different sizes from large to small to create an egg shape).

2. Start with the bigger layer at the bottom, moisten sponge with the syrup, then a layer of Chantilly, cover with another sponge layer and repeat until you finish at the top of the egg shape.

3. Let it set in the chiller for at least 12 hours then cover with icing and add Easter decorations.

Recipe 2: Half egg chocolate fondant

Ingredients (serves 4)

  • 400g dark chocolate callebault
  • 300g butter
  • 2g vanilla essence
  • 6 eggs
  • 5 egg yolks
  • 230g white sugar
  • 180g flour

1. Beat the egg yolks and whole eggs together with the sugar until fluffy. Add the vanilla essence and the flour.

2. Melt the butter and pour onto the chocolate to let it melt and then add the egg mixture.

3. Keep in a container in the chiller to preserve or you can bake it straight away in a mold for 12-15 mins at 200ºC.

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