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Chocolate-apricot Easter cake |
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Ingredients :
For 4 people
180 g flour
60 g potato starch
200 g sugar
180 g softened butter
4 eggs
1/2 sachet of baking powder
1 untreated orange
200 g Comtes de Provence « old-fashioned » apricot jam
4 chocolate eggs for decoration
200 g couverture chocolate and 10 g butter for the icing
Preparation : Beat the eggs and the softened butter into a cream. Add the eggs one after the other, only adding the next egg when the mixture is homogeneous. Add the finely grated peel and the juice of the orange. Then add the sifted flour with the potato starch and baking powder. Pour this mixture into a buttered and floured cake tin.In the oven and bake for 45-50 minutes at 200 °C. Turn out the cake onto a grid and leave it to cool. Cut it in two at about two thirds of its height. Heat the apricot jam a little and spread it generously on the first disk then cover with the second. Melt the chocolate broken in pieces in a bain-marie with 3 tablespoons of water. When the chocolate has meted, add the 10g of butter. Ice the Easter cake with the chocolate and put the eggs in the middle. Let the chocolate harden before serving.
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