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

BarcelonaThe pastry chef Eric 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 during any time of the year.

For 6 people

Ingredients for the cake

• 115 g of butter
• 70 g of 70% cocoa chocolate
• 2 eggs
• 60 g of flour
• 100 g of sugar

Elaboration

1. Beat the eggs with the sugar.
2. Add the chocolate with the melted butter.
3. Mix the flour.
4. Fill an 18 cm mould with the resulting dough.
5. Bake in the oven at 180º for 8 minutes.
6. 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 whipped cream

Preparation

1. Bring the liquid cream to a boil.
2. Pour over the chocolate.
3. Add the egg yolks and whipped cream.
4. Place the mousse on top of the cake, smoothing it out, and then let it 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

Preparation

1. Freeze a metal tray. Let it sit for a while until you know it's completely frozen.
2. Using a pastry bag (or a plastic bag), place the melted dark chocolate.
3. Gradually, make long threads of chocolate over the frozen metal tray. The longer the threads, the better.
4. Check that the liquid threads are frozen.
5. Take a pastry bag or a wooden scoop to pick up the threads.
6. Place the threads around the cake, until they reach the top, as if it were a nest.
7. You can finish decorating the cake with chocolate eggs, which you can buy already made.

Optional (for final decoration)

• Gold-plated chocolate eggs (you can substitute other chocolate eggs if you wish).

Enjoy!