Easter is a time of joyful celebration, sharing and festivities, when delicacies, especially chocolate and eggs, play an important part in traditions and rituals. With Moulins Foricher, let’s discover the Easter cake of Bruno Cormerais (MOF Boulanger in France). It’s a round, simple, gourmet cake made with eggs, chocolate and hazelnuts, and it’s a must-try!
Recipe by our partner Moulins Foricher with Bruno Cormerais (MOF Boulanger in France).
Ingredients
For 2 cakes (6 to 8 people each)
- 360 g flour T55 (BAGATELLE®)
- 450 g eggs (9 eggs – whites and yolks separated)
- 380 g melted butter
- 750 g caster sugar
- 15 g cocoa powder
- 5 to 10 g baking powder
- Topping: whole caramelized hazelnuts and dark chocolate (palets, pieces)
Method:
- Pour most of the sugar, melted butter and egg yolks into a mixing bowl. Mix with a spatula.
- Beat egg whites with mixer and whisk attachment. Pour the remaining sugar into the bottom of the bowl and add the egg whites.
- Once the egg whites have set, remove some of them and fold them into the mixture in the bottom of the bowl. Once the premix is complete, pour the contents of the mixing bowl into the mixer and mix again to obtain a homogeneous mixture.
- Using a sieve, pour the flour, baking powder and cocoa powder into the bowl. Mix again with a spatula.
- Weighing: choose the shape of your favorite mold. Here, we use round paper molds and weigh out 500 g of cake mix per mold.
- Using a palette knife, smooth the dough and garnish with toppings such as whole caramelized hazelnuts and dark chocolate. Cover with sugar.
- Bake: 40 min at 165°C (329° F).
- Allow to cool down before serving.
Tip from Bruno Cormerais :
The stiffly beaten egg whites add lightness to the cookie.
To order your T55 French flour, click here
(Photo credit: Moulins Foricher)