Truffle chocolate easter cake

For the ganache mounted with the truffle spread:

Melt the whole liquid cream and the dark chocolate to your liking, in a saucepan, in a double boiler or in the microwave.

Once the chocolate has melted, add the black spread with the truffle.

Mix then set aside in the fridge overnight. (or at least 3h)

Once the cream is cool, whip it up with a mixer.

Place it in a pastry bag.

For the sponge cake:

Preheat your oven to 180 ° C

Mix the sugar and the eggs and then assemble them in the sabayon in a double boiler, whisking the preparation continuously, until a nice frothy and creamy preparation is obtained.

Off the heat, continue to mix until completely cooled.

Then add the flour very delicately. Mix.

Then put the sponge cake in the oven for 20 to 25 minutes.

Ideally, prepare your sponge cake the day before and keep it in a tea towel.

For mounting :

Cut your sponge cake into three parts.

Soak the cut part in black truffle juice.

Using a pastry bag, place a generous layer of ganache, place a new disc then repeat the operation with the ganache.

For decoration:

Whip up your whole liquid cream.

Add the icing sugar then the mascarpone.

Mix everything.

Cover the cake.

You can finalize your decoration with chocolate eggs, or crispy truffle pearls