Easter Egg Cake
- Energy Kcal 1013
- Carbohydrates g 108.1
- of which sugars g 88.3
- Protein g 14.9
- Fats g 57.9
- of which saturated fat g 33.12
- Fiber g 6.3
- Cholesterol mg 223
- Sodium mg 312
- Difficulty: Difficult
- Prep time: 40 min
- Cook time: 1 h 10 min
- Serving: 8
- Cost: Low
PRESENTATION
Torta uovo pasquale is really, really something special. It's an amazing Italian creation that brings a burst of joy to any spring celebration. Whether you're wandering the bustling streets of Milan or soaking up the sun in Sicily, the torta uovo pasquale is a must-try during Easter. Shaped like a giant chocolate egg, this cake has a soft, fluffy chocolate base. Really tasty stuff.
Inside, there's this layer of creamy raspberry filling that just, you know, complements the chocolate perfectly. And here's the thing, the shiny ganache on top is the real showstopper—adorned with colorful sprinkles, delicate sugar flowers, or even a touch of gold leaf. It's a true centerpiece.
Families across Italy have their own traditions when it comes to this dolce pasquale tradizionale. Some keep it classic with chocolate and fruit, while others experiment with different fillings or extra toppings. That element of surprise—slicing into what seems like a giant chocolate egg and finding a sweet, creamy center—is always a hit. And look, come springtime, you'll see versions of this torta di Pasqua in bakeries all over Italy.
Making it at home? A cherished tradition. It’s a dessert that makes everyone pause and admire its beauty before digging in. Presenting a torta a forma di uovo can turn any Easter meal into a memorable event. The rich ganache, fresh fruit, and bright decorations bring a true sense of celebration.
No question why this has become such a beloved dolci di Pasqua in Italian households. Each bite is a reminder of the joy and togetherness that Easter brings. And truthfully, it's a festive favorite that’s sure to impress everyone around the table. Can't go wrong with that.
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INGREDIENTS
- Cake Ingredients (for a 11x8 inch pan)
- Butter 0.9 lb (200 g) - softened
- Type 00 flour 1.67 cups (200 g)
- Sugar 0.8 cup (150 g)
- Dark chocolate 3.5 oz (100 g)
- Condensed milk ⅓ cup (100 g)
- Unsweetened cocoa powder 10 tbsp (50 g)
- Whole milk ¼ cup (50 g)
- Eggs 4
- Baking powder 1 ¾ tsp (8 g)
- Fine salt 1 pinch
- For the cream
- Raspberries 1 ½ cup (250 g)
- Fresh liquid cream 1 cup (250 g)
- Condensed milk 4 tbsp (60 g)
- Sugar 4 tbsp (50 g)
- Gelatin in sheets 0.3 oz (8 g)
- For the ganache
- Dark chocolate 8.8 oz (250 g)
- Fresh liquid cream 1 cup (250 g)
- Butter 2 tbsp (30 g)
- For decoration
- Raspberries 16
- Powdered sugar 1 ¼ cup (150 g)
- Egg whites 1
How to prepare Easter Egg Cake
To prepare the Easter egg cake, start with the base: in a stand mixer bowl fitted with beaters, add the softened butter cut into pieces and the sugar 1 and cream them together. Then add the eggs 2 and condensed milk 3.
Melt the dark chocolate in a double boiler (or microwave), let it cool slightly, and pour it into the mixture 4. Continue beating and add the milk at room temperature slowly 5. In a bowl, sift the flour, baking powder, and unsweetened cocoa powder 6.
Gradually add the dry ingredients to the mixture, using a spoon 7. Butter and flour the egg-shaped mold, 11 inches long and 8 inches wide at its widest point 8, and pour the cake batter inside 9; bake it in a preheated static oven at 350°F for 60 minutes (or in a fan oven at 320°F for about 50 minutes).
Once baked, take it out of the oven 10 and let it cool slightly, then remove it from the mold and let it cool completely on a wire rack 11. Meanwhile, prepare the cream: in a small bowl, soak the gelatin sheets in cold water for at least 10 minutes 12.
In a saucepan, add the previously washed raspberries and sugar 13: cook them over low heat, stirring until they become a puree. Pass the still warm coulis through a food mill 14, then to make it even finer, strain it with a fine mesh sieve 15.
Place the drained and squeezed gelatin sheets into the lukewarm coulis 16 and stir with a teaspoon to dissolve them. In a bowl, gather the fresh liquid cream and add the condensed milk 17; whip the ingredients with beaters 18 to whip the mixture.
Add the coulis where you dissolved the gelatin 19, now cold, and mix with a spatula from top to bottom 20 to keep the cream from deflating. Pour the raspberry cream into a shallow, wide dish and cover with cling film in contact 21. Place it in the fridge to set until ready to use.
Lastly, prepare the ganache: in a saucepan, pour the cream, heat it, and when it reaches a boil, add the butter in pieces to melt it 22. Then add the dark chocolate 23 and stir with a wooden spoon to melt it 24; then pour the mixture into a bowl and cover with cling film in contact, to cool and set the ganache.
When the cake is well cooled, cut it in half horizontally to create two discs 25; place one half on a serving platter and fill it with the raspberry cream using a disposable piping bag with a very wide tip 26. Then cover with the other disc 27.
Now prepare the icing: place the egg white in a bowl with a pinch of salt, start whipping it with beaters 28 and when it's white, gradually add the powdered sugar 29, continuing to whip. Once you have a fluid and smooth mixture, place it in a piping bag with a very small tip 30.
At this point, you can cover the cake with the now cooled chocolate ganache 31: spread an even layer over the entire cake using a spatula 32. Then put the leftover ganache in a piping bag with a star tip and decorate the entire perimeter of the cake with swirls 33.
Decorate the upper perimeter with the icing 34, while the surface with ganache swirls 35 and raspberries 36. Serve your Easter egg cake as a dessert for Easter lunch!