Prep. time: 10 minutes
Baking time: 40 minutes
If you mention Easter lamb in Germany, they'll direct you towards the best bakery in town, because here it refers to a lamb-shaped cake. The recipe is the same as Alsatian sponge cake, though in Germany they tend to cover it with chocolate rather than sprinkle it with icing sugar.
Depending on your preference, you could use milk chocolate or dark chocolate. Personally, I like bittersweet chocolate with a high cocoa content sold under the name "couverture" or "chocolat de ménage."
- With a whisk, beat the whole egg and 5 egg yolks with the sugar until the mixture is light and pale;
- gently fold in the sifted flour;
- beat the 5 egg whites to stiff peaks and fold them gently into the egg yolk-sugar mixture;
- oil or butter a lamb-shaped cake mold; pour in the batter; bake in a preheated 180°C. (350°F.) oven for about 25 minutes. The cake is done when a skewer inserted into the center comes out clean; it should be nicely risen and golden.
- Turn off the oven; open the door and let the cake cool gently in the pan for 5 minutes.
- Turn out of the pan gently, because it is very fragile.
- In a bowl set over a pan of simmering water, melt a nice piece of chocolate until smooth and pourable;
- place the cake on a rack set over a pan, and pour the melted chocolate over top to completely cover the cake. Let cool completely before transferring to a serving platter.
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