Gold Bunny Flat Lay Cake
Lindt EXCELLENCE 70% Cocoa 100g
- For the mud cake
- 75g Butter
- 66g Lindt EXCELLENCE 70% Cocoa
- 130g Caster sugar
- 100ml Strong coffee
- 1 Egg
- 15g Crème Fraiche
- Little Vanilla bean paste
- 20g Cocoa powder
- 95g Flour
- 3g Bicarb Soda
- 2g Baking powder
- For the Crème (best prepared a day in advance)
- 150g Cream
- 7g Glucose
- 7g Caster sugar
- 50 Lindt EXCELLENCE 70% Cocoa
- Little Salt
- To finish
- Little meringues
- Little macarons
- Little Lindt FRUIT SENSATIONS
- Lindt Easter chocolates such as Mini Gold Bunny and Mini Eggs
For the Cake Melt together the butter and chocolate.
Mix the Sugar and the coffee and stir to dissolve.
Lightly whisk The egg and add to the chocolate mixture. Then add the Crème Fraiche and vanilla.
Sift together The dry ingredients and add to the chocolate mixture creating a smooth batter.
Line A baking tray (30x21cm) with baking paper and pour in the batter.
Bake at 175°C For 17-20 minutes or until a skewer comes out cleanly. Set aside to cool.
For the Crème Combine the cream, glucose and caster sugar. Bring to the boil.
Add the chocolate And salt. Using a stick blender, create a smooth mass. Cover directly with cling film to avoid a skin and place in the fridge overnight.
To assemble Whip the crème gently like whipped cream and set aside.
Cut out 2 LINDT Gold Bunny outline shapes out of the cake slab (side by side) and place one onto the serving platter
Top with half the crème And the second layer of cake. Then cover the surface of the second layer with the remaining crème. (best use a piping bag for a decorative pattern)
To finish Decorate with little meringues, macarons, Fruit Sensations and of course Lindt Easter chocolates.
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