Chocolate Easter cake with tea icing

Finish your Easter menu with a delicious chocolate cake. Petrossian adds a festive and refined touch to your Easter dessert with a chocolate icing delicately infused with Uncle Garnic® tea, a black tea with roasted buckwheat, covered with chocolate Easter pearls.

Preparation: 25 minutes • Cooking time: 40 minutes 

Ingredients for cake for 6-8 people

For the cake

• 200 g dark chocolate cut into pieces
• 100 g butter
• 4 eggs
• 1 pinch of salt
• 120 g caster sugar
• 40 g milk
• 100 g flour
• 1/2 sachet baking powder

For the icing

• 150 g dark chocolate
• 10 cl of single cream
• 1 tbsp. Uncle Garnic® tea
• 150 g Petrossian Easter pearls
• A few pansy flowers
  
  

Method

For the cake

1. Preheat the oven to 180°C.
2. Place the crushed chocolate in a saucepan with the butter and melt over a very low heat, stirring regularly.
3. When melted, set aside off the heat.
4. Separate the egg whites from the yolks.
5. In a bowl, whisk the egg yolks with the sugar until the mixture turns white. Add the milk, mix, then add the flour and yeast.
6. Mix well before adding the melted butter/chocolate mixture.
7. Whisk the egg whites until stiff and fold them gently into the batter as you go, using a blender.
8. Pour the batter into a buttered cake tin (24cm in diameter) and bake for 30 to 35 minutes.
9. Remove the cake from the oven and allow to cool before turning out.

For the icing

1. Finely chop the dark chocolate and place in a bowl. Boil the cream with the Uncle Garnic® tea.
2. Leave to infuse for 5 minutes, strain and press well, heat the cream again and pour it hot over the chocolate, cover for 2 minutes.
3. Whisk the cream with the chocolate and spread it over the cake.
4. Decorate with Petrossian chocolate and pansy flowers.

Photographs : Aimery Chemin • Food styling : Coralie Ferreira