Looking to add a touch of French indulgence to your Easter celebrations? This rich and elegant Chocolate & Almond Easter Cake (Gâteau de Pâques) is a beloved classic in the Dordogne region.
Perfect for sharing at Easter – and delicious with a cup of coffee or a glass of dessert wine. You can decorate the cake entirely to your own taste, so let your creativity run wild!
Ingredients (serves approx. 8)
200g dark chocolate
150g butter
150g sugar
4 eggs
100g ground almonds (or finely ground whole almonds)
50g plain flour
A pinch of salt
For the topping (optional, but a lovely touch)
100ml double cream
100g extra chocolate (for the ganache)
Chocolate mini eggs (for the “nest”)
Method
1. Preheat
Preheat the oven to 180 °C (160 °C fan). Grease a 22 cm round cake tin and lightly dust with flour.
2. Melt the chocolate
Gently melt the chocolate and butter together in a heatproof bowl over simmering water (au bain‑marie) until smooth. Allow to cool slightly.
3. Eggs and sugar
Whisk the eggs and sugar until light and fluffy.
4. Combine
Gently fold the melted chocolate into the whipped eggs. Stir in the ground almonds, flour, and a pinch of salt until just combined, forming a smooth batter.
5. Bake
Pour the batter into the prepared tin and bake for 25–30 minutes. Check with a skewer – the centre should remain slightly soft for a rich, fudgy finish.
Finishing Touches (Easter Effect)
1. Make the ganache
Heat the double cream until just below boiling. Pour over the extra chocolate and stir until you have a smooth, glossy ganache.
2. Decorate
Spread the ganache over the cooled cake, using a fork to create light lines for a “nest” effect. Arrange the chocolate mini eggs in the centre as a festive Easter decoration.
Tip: Serve with a cup of coffee or a glass of dessert wine, and savour a truly festive Easter feeling in the Dordogne! 🐣
