Easter cake, chocolate & caramel

Separate the whites from the yolks of 3 eggs. Whisk the 3 whole eggs, the 3 yolks and the sugar in a bowl, until the mixture whitens. Add the flour and cocoa sifted together and the salt.

Preheat the oven to 180°C. Whisk the egg whites until stiff. Gently fold them into the previous preparation. Pour the batter into 3 molds 18 cm in diameter. Put in the oven and cook for 12 to 15 min. Unmold and let cool on a wire rack.

Using an electric mixer, beat the mascarpone, cream cheese, milk confit with caramel.

Arrange the first sponge cake on a dish. Cover it with cream. Place the second sponge cake on top, pressing lightly. Repeat the operation with the cream, then place the third sponge cake.

Smooth the edges and leave to cool for 1 hour.

Chop the chocolate. and melt it in the microwave. Let cool. Whip the whipped cream in a mixer.

Add the latter in two batches to the chocolate.

Pour the chocolate whipped cream on top of the cake. Decorate with a chocolate mold and Maison Brémond 1830 olivettes.