Method

• Grease and line a 9" or 10" (approximately 24cm) springform pan.
• Preheat oven to 350°F (180°C).
• Separate the 5 eggs.
• In a clean bowl, whip the egg whites with the pinch of salt.
• Add the sugar slowly, about 1 tablespoon at a time. Set aside.

Cake

• Melt the chopped Excellence 70% Cocoa Bar in a bowl over barely simmering water.
• Remove the bowl from the heat, add the butter and whip until creamy.
• Add the egg yolks one at a time.
• Gently fold in 1/3 of the whipped egg whites
• Gently stir in the sifted flour.
• Carefully fold in the remaining egg whites.
• Pour the batter into the prepared springform pan and bake approximately 30 minutes.
• Remove from oven and cool.
• After the cake has cooled, remove it from the pan and cut in half horizontally.

Vanilla Créme filling

• Place 4 tablespoons of cold water in a heatproof bowl.
• Sprinkle the granulated gelatin over the water and do not stir.
• Heat the heavy cream, vanilla and sugar until it comes to a boil.
• Remove from heat and let cool slightly.
• Slowly pour the mixture into the egg yolks, whisking constantly.
• Pour the mixture into a bowl and gently heat over a pan of barely simmering water.
• Whisk until the créme thickens.
• Remove the bowl from the water bath, strain and cool slightly.
• Melt the gelatin over simmering water, stir occasionally until completely dissolved.
• Stir the gelatin into the créme mixture and let the mixture cool.
• Cut the Lindt Milk Chocolate Orange bar into pieces.
• Place ½ of the cake into the springform pan.
• Fold the ¾ cup of whipped cream into the vanilla crème filling.
• Spread the filling onto the cake in the springform pan.
• Sprinkle on the chopped Lindt Milk Chocolate Orange bar.
• Top with the 2nd ½ of the cake and press down lightly.
• Heat the cream in a saucepan until it begins to boil.
• Remove from heat and stir in the chopped Excellence 70% Cocoa Bar.
• Stir until the chocolate has melted and then pour it evenly onto the surface of the cake.
• Place in the refrigerator for minimum 2 hours.

To Serve

• Remove the cake from the springform pan.
• Decorate with roasted sliced almonds, Mini Lindt Gold Bunnies and Lilliput Eggs.

• Yield: 1 Cake
• Prep Time: 2 hours, 2 hours to cool