Chocolate Easter cake
8 servings
270 minutes
Chocolate kulich is an exquisite blend of traditional Russian baking and the refined taste of chocolate. Historically, kulich is associated with the Easter holiday, symbolizing joy and renewal. In this recipe, classic dough made from flour, butter, and eggs is complemented by rich chocolate ganache, creating a harmony of flavors. It has a delicate, airy texture with a light sweetness of vanilla and raisins. The original bird's nest design adds special charm to it, making it not only delicious but also aesthetically appealing. This kulich will be the centerpiece of the festive table, impressing guests with its appearance and delightful chocolate flavor.
1
Prepare the starter. Mix warm milk 80 ml, honey, and 60 g of flour to make the starter. Cover and let it rest until it rises, about 30-40 minutes.
- Milk: 80 ml
- Honey: 7 g
- Wheat flour: 410 g
2
We prepare the dough for kulich. Mix 380 g of flour, butter, break eggs, add sugar, salt, vanillin, raisins, and add the leaven. Leave until it rises for 40-45 minutes. Divide into molds and leave for 20-25 minutes. Bake at 170 degrees for 40-50 minutes.
- Wheat flour: 410 g
- Butter: 120 g
- Chicken egg: 2 pieces
- Sugar: 50 g
- Salt: 1 g
- Vanillin: 18 g
- Raisin: 70 g
- Milk: 80 ml
3
Soak gelatin in ice water, melt chocolate in a bowl over a water bath, bring cream to a boil, cool to 60 degrees. Squeeze out gelatin and dissolve it in the cream, combine with melted chocolate using a whisk, cool for 2 hours in the refrigerator. Whip ganache with a mixer until smooth.
- Gelatin in plates: 10 pieces
- Milk chocolate: 500 g
- Cream 33%: 350 ml
4
Cut out a nest shape from the ready kulich, decorate it with a piping bag using ganache in a 'branches' pattern, ensuring the kulich resembles a bird's nest, and let it set.
- Milk chocolate: 500 g