Preparation 60 min 

Cooking 45 min

Ingredients :

• 2 bars of dark chocolate
• 125ml single cream 30% fat
• 4 eggs
• 200g sugar
• 200g flour
• 7g baking powder
• Hazelnut and almond spreadµ
• 1 shortcrust pastry
• 2 sugar doughs (1 white and 1 pink) 

Préparation

For the ganache, cut the chocolate into small pieces and place in a bowl.

Heat the cream to boiling, pour it hot over the chocolate, leave to stand for a moment, stir, cover with cling film and leave to set for 3 hours at room temperature. 

Preheat the oven to 180°C. For the sponge cake, beat the egg whites until stiff, add the sugar gradually, fold in the beaten yolks and then the flour and baking powder. Pour into a buttered and floured layer cake tin and place in the oven.

For the rabbit's feet and ears, cut out shapes from the shortcrust pastry and bake. Cut smaller shapes from the sugar dough.

To hold the ears in place, place a wooden skewer under the sugar pastry, leaving half of it to protrude so that it can be inserted into the cake.

Unmould the cake and cut into 3 equal discs. Spread the first with hazelnut almond paste, place the second on top and spread again with hazelnut almond paste, close with the 3rd disc.

Place the cake on a turntable and cover with ganache using a spatula. Stick on the legs and decorate with small fried items, eggs and edible flowers. 

Mathilde's tip

To complete your mise-en-scene, try our chocolate mouldings!