The Mona de Pascua recipe you can make at home (with the most original and easy chocolate figure)

BarcelonaThe pastry chef Éric Ortuño, trained in the best schools and pastry shops in France, and current pastry chef at L'Atelier Barcelona, ​​proposes preparing a simple sponge cake, which is completed with a chocolate figure, which Ortuño calls a nest, and which is one of the great discoveries to make at home at any time of the year.

For 6 people

• Ingredients for the cake115 g of butter
• 70 g of 70% cocoa chocolate
• 2 eggs
• 60 g of flour
• 100 g of sugar

ElaborationBeat the eggs with the sugar. Add the chocolate with the melted butter. Mix the flour. Fill an 18 cm mold with the obtained batter. Bake at 180º for 8 minutes. Then, let it cool to room temperature.For the chocolate mousse

• 2 egg yolks
• 80 g of liquid cream
• 125 g of 70% cocoa chocolate
• 250 g of whipped cream

PreparationBoil the liquid cream. Pour over the chocolate. Add the egg yolks and whipped cream.Spread the mousse over the sponge cake, making sure it is well flattened, and then let everything cool in the refrigerator for an hour.For the chocolate threads to turn them into the chocolate nest

• 125 g of melted dark chocolate

Utensils: baking tray

PreparationFreeze a metal tray. Keep it for a while, until you check that it is completely frozen.With a piping bag (or a plastic bag) put the melted dark chocolate.Little by little, make some elongated threads of chocolate over the frozen metal tray. The more elongated, the better.Check that the liquid threads freeze. Take a pastry spatula or a wooden spatula to pick up the threads.Place the threads around the cake, until they reach the top, as if it were a nest.You can finish decorating the cake with chocolate eggs, which you can buy good and ready-made.Optional (for final decoration)

• Chocolate eggs with a gold coating (you can substitute them with other chocolate eggs, if you wish).

Enjoy your meal!