Easter Chocolate Cake

For the Easter chocolate cake, first butter a ring cake pan and sprinkle with breadcrumbs. Preheat the oven to 200 °C.

Cream the butter with half of the sugar, add the egg yolks one after the other. Fold in the milk and the cognac. Coarsely grate the chocolate and add to the dough together with the cocoa and almond kernels.

Beat the egg whites until stiff, adding the remaining sugar. Add the beaten egg whites to the batter and stir gently.

Sift the flour and mix with the baking powder. Fold into the dough with your hands, do not stir. Pour the batter into the wreath pan and smooth it out. Bake on the second sliding rack from the bottom for 50 to 60 minutes. Turn the cake out onto a cooling rack and let cool.

For the glaze, sift the powdered sugar and stir through with the juice of one lemon. Coat the Easter chocolate cake with it. Decorate with small sugar Easter eggs.

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