for 12 pieces

Sponge

35 g	butter
50 g	dark chocolate (70% cocoa)
50 g	sugar
2	fresh egg yolks
2	fresh egg whites
1 pinch	salt
2 tbsp	sugar
40 g	white flour

Mousse

3	fresh egg yolks
60 g	sugar
150 g	dark chocolate (70% cocoa), melted
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling
3	fresh egg white
1 pinch	salt
2 dl	full cream

Decoration

1 dl	full cream
a little	dark chocolate (70% cocoa)
7	mini chocolate Easter eggs e.g. Coop Fine Food Easter egg pralines

How it's done

Sponge

Melt the butter and chocolate over a very low heat, allow to cool a little. Beat the sugar and egg yolks for approx. 5 mins. until light and fluffy. Stir in the chocolate mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Add the flour and the egg whites to the mixture and fold in carefully. Transfer the mixture to the prepared tin.

Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool in the tin.

Mousse

Beat the egg yolks and sugar for approx. 5 mins. until pale and frothy. Stir in the chocolate. Dissolve the gelatine in the boiling water, strain into the egg mixture, mix well. Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold both into the chocolate mixture. Spread the mousse over the sponge, cover and chill for approx. 2 hrs.

Decoration

Beat the cream until stiff and spread over the torte. Shave flat, thin strips from the chocolate using a knife and scatter them over the cream. Decorate the torte with the chocolate eggs.

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