Easter dessert recipe with chocolate mousse – Italian Cuisine

Easter dessert recipe with chocolate mousse

  • 150 g white flour
  • 150 g caster sugar
  • 100 g cocoa powder
  • 4 eggs
  • vanillin
  • salt
  • butter and flour for the plaque
  • 400 g fresh cream
  • 300 g gianduia chocolate
  • 50 g butter
  • chopped pistachios
  • cocoa powder

For the sponge cake base: whip the eggs with the sugar and a pinch of salt, beat them with the electric mixer until the mixture "writes" (by raising the whisk, the wire that will fall must not be immediately incorporated into the mixture but remain slightly on the surface); then add the flour, cocoa and a sachet of vanillin, all poured down by a sieve, mixing with extreme delicacy with movements from the bottom upwards and vice versa, using a wooden spoon. Grease and flour a rectangular plate of 35 × 20 cm, pour the dough and put it in the oven already at 180 ° for about 30 '. As soon as it is ready, turn the rectangle out onto a pastry rack to cool it. Meanwhile, prepare the mousse: put the shredded chocolate and the butter in a bowl, immerse the container in a warm bain-marie and, on moderate heat, melt the two ingredients. Remove the bowl from the bain-marie and add the cream you have whipped very firmly to the chocolate mixture. Equalize the rectangle of cold sponge cake at the edges and spread it with the mousse, then pass it in the refrigerator for about 2 hours. When serving, place the cake on a tray, sprinkle it abundantly with cocoa, sprinkle it through a sieve and decorate it as shown in the photo. (The decoration is obtained by placing a bunny-shaped pastry cutter in the center of the cake, which is sprinkled inside with abundant chopped pistachios.)

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