The perfect sweet treat for Easter

March 14, 2008 7:09:44 PM PDT
Grab the kids, here's how to prepare a decadent chocolate egg just in time for Easter. Executive Chef Dominique Crenn from Luce at the Inter-Continental Hotel, in San Francisco, showed us what to do.

InterContinental Hotel San Francisco
888 Howard Street (at 5th Street)
San Francisco, CA 94103
Phone: (415) 616-6566
Chef de Cuisine Dominique Crenn

Chocolate "Egg"
Serves 6

Moelleux (Cake Base)
5 ounces Hawaiian vintage chocolate 64% (or other high quality chocolate)
5 ounces butter
6 eggs, organic
½ cup sugar
½ cup flour (sifted)

Preheat oven to 350 degrees.

  1. Using an egg topper, carefully remove the tops from the 6 eggs utilized in this recipe. Remove the eggs - keep three whole eggs and three yolks. Discard the remaining egg whites.
  2. When completely empty, submerge the eggshells in a bowl with warm water for 30 minutes or so, this will facilitate the cleaning of the egg itself.
  3. Using nothing but your index finger, carefully remove the inner remaining membranes of the egg, set aside to dry. Assembly and Baking:
  4. For the chocolate Moelleux (cake base), melt the chocolate & butter over a double boiler of simmering water.
  5. When completely melted, whisk in eggs & remaining yolks, followed by the sugar and flour, until achieving a smooth and homogenous mixture. Set cake base aside.
  6. To finish the "chocolate egg", fill the individual eggshells with the cake base and position them on the egg carton and bake for 4 minutes. Remove and enjoy immediately.