Easter cake: our essential recipe

For the biscuit: 

• 4 eggs
• 120 gr. caster sugar
• 140 gr. of flour
• 40 gr. of butter
• 3 c. to s. of milk 
• 1/2 sachet of yeast
• 1 pinch of salt 

For the butter cream: 

• 160 gr. of butter
• 210 gr. icing sugar
• 120 gr. of black chocolate
• 1 C. to s. bitter cocoa powder
• 3 c. to s. fresh liquid cream  

The preparation of the biscuit:

Mix the egg yolks with the sugar and salt. Gradually, add flour, melted butter, hot milk and yeast. Blend until smooth.

Beating egg whites. They must be firm.

Add the egg whites to the mixture.

Pour the mixture into a savarin dish, previously buttered and floured.

Cook for 25 minutes in an oven preheated to 180 degrees.

Unmold the cake as soon as it comes out of the oven and let it cool on a rack.

The preparation of the butter cream:

In a bain-marie, melt the chocolate and remove from the heat.

While it is cooling, put the cream and cocoa in a skillet and heat over low heat. Stir continuously with a wooden spoon. Let cool.

In a bowl, beat the butter and 1/3 icing sugar.

Add the melted chocolate to the mixture of butter and sugar.   

Add the cocoa diluted in the water.

Beat everything and gradually add the icing sugar. Mix until you get a smooth cream.

Garnish the savarinwith butter cream using a pastry bag or a sponge knife.

Decorate the cake with eggs, biscuits, Easter decorations, etc.