Traditional Easter Nest: My grandmother's recipe

Ingredients

For 6 servings

• •120 g 120 g Wheat flour t45
• •120 g 120 g Sugar powder
• •120 g 120 g Sweet butter
• •120 g 120 g Chocolate pastry black
• •4 4 Egg white(s)
• •1 c. à café 1 cup of coffee Vanilla extract
• •1 1 pinch(s) Fine salt
• •100 g 100 g Cover milk chocolate
• •20 cl 20 cl Whole liquid cream
• •60 g 60 g Cover chocolate
• •20 g 20 g Ice sugar

Method

1. 1.Preheating
2. 2.Preheat your oven to 180°C (th.6) while you prepare the dough. This preheating is essential to ensure a homogeneous cooking of the cake and obtain a light and mellow texture, like that of your grandmother. Also prepare utensils and the appropriate mould.
3. 3.Preparation of dough
4. 4.Pour the sweet butter cut into pieces and the pastry chocolate in a salad bowl suitable for the bath-marie. Melt it all by monitoring and stirring gently until you get a smooth and shiny texture. In a second container, whisk the egg whites with a pinch of salt and gradually add the sugar powder until you get a firm and shiny meringue.
5. 5.Mixture assembly
6. 6.Gently add the melted chocolate mixture into the meringue with a spatula, then add the sieved flour and vanilla extract. Mix slowly by lifting the dough so as not to break the whites. Make sure to obtain a homogeneous mixture without lumps or traces of flour before pouring into the mould.
7. 7.Cooking
8. 8.Pour the dough into a savarin mould or to be missed previously buttered and floured. Smooth the surface with a spatula and bake for about 25 to 30 minutes. Watch the cooking: the cake must remain mellow in the center and slightly cracking outside. Test with the tip of a knife, it must come out dry.
9. 9.Rest and release
10. 10.Let the cake cool in its mould for about ten minutes before gently turning it on a grill. This rest period ensures a perfect texture and facilitates the release without breaking the cake. Wait until complete cooling to move on to decoration.
11. 11.Preparation of the ganache
12. 12.Pour the whole liquid cream into a saucepan. Wear it with simmer and pour it on the previously chopped milk covered chocolate. Mix carefully to obtain a smooth and shiny ganache. Reserve at room temperature so that it thickens slightly before use.
13. 13.Decoration
14. 14.Gently top the cooled cake with the chocolate ganache. Grate the remaining cover chocolate and then sprinkle the surface to simulate a nest twig effect. Finally, sprinkle with ice sugar with a small colander for a delicate and festive finish.
15. 15.Service
16. 16.Have the Easter Nest on a serving dish. Add small sugar or chocolate eggs to strengthen the paschal spirit. Serve at room temperature with a good coffee or hot drink. Enjoy your guests with this generous and authentic recipe.