- 25 g cocoa powder
- 3 egg yolks + 4 egg whites
- 5 cl Guénard Peanut Oil
- 85 g flour
- 75 g sugar
- 1½ teaspoons yeast
- 7 cl water
- 5 tablespoons chocolate powder
- 50 cl fresh heavy cream
Preheat the oven to 170°C (340°F).
Whisk the egg yolks with 25 g of sugar until thoroughly mixed and thickened. In another bowl, mix the rest of the sugar, cocoa, flour and yeast. Gradually pour the roasted peanut oil over the egg yolks while whisking. Do the same with the water. Pour in the mixture of dry ingredients. Mix well but without working the dough too much. Whisk the egg whites until stiff. Fold a tablespoon of egg whites into the dough and mix vigorously. Gently fold (twice) the rest of the egg whites until stiff.
Divide the dough into individual silicone molds or small paper liners. Bake in the oven for about 30 minutes at 170°C (340°F). Let cool on a rack. In a bowl, pour in the very cold heavy cream with the chocolate powder. Whip the cream until stiff. Using a pastry bag with the desired tip or pipe, cover the cakes.
Decorate with candy or chocolate eggs or other Easter molds. Put in the refrigerator before serving.