Stracciatella Torte – how leftover Easter chocolate becomes a cake

Preheat the oven to 200 °C fan. Put the liquid egg white into a one-litre jug or a food processor. Whisk the egg white for 30 seconds first, then gradually add a little granulated sugar (part 1) until it is nicely stiff. Set the stiffly whisked egg white aside until you need it.

In a separate Bowl, beat the egg yolk and granulated sugar (part 2) together with the soft butter until lightly foamy. Then you'll need the 70 g of white chocolate – you can use white Easter bunny chocolate here or simply white couverture. Cut the white chocolate into pieces.

Melt the white chocolate over a water bath (40 °C). Once it has melted, add the 12 g of warm water. Add the melted chocolate to the egg yolk mixture and combine everything with the food processor into a smooth mixture.

You'll also need the chopped dark chocolate and milk chocolate. Leftover Easter bunny chocolate works well here too – instead of a mix of chocolate, you can also use just dark or just milk chocolate. Add the chopped chocolate to the cake batter and fold it into the mixture with the rubber scraper.

Last of all, add the stiffly whisked egg white. Fold it into the cake mixture in three portions using the rubber scraper. Transfer the finished travel cake mixture into a piping bag.

Grease your travel cake tin with soft butter or spray it with non-stick spray. Then put a little White flour into the tin and dust it out completely. Then insert the metal rod through the opening on the side and grease the rod and the inside of the lid too – dust both parts with flour as well.

Now you can fill your stracciatella torte using the piping bag. Smooth the surface flat and evenly with a spatula and close the tin with the lid. Put the tin on a baking tray lined with baking paper and slide the cake into the middle of the oven, preheated to 200 °C fan, for 20 minutes.

After 20 minutes, take the cake out of the oven using the baking tray and carefully slide the lid off the travel cake. Put the cake back into the oven for another 5–10 minutes. Then take it out and let it cool on a rack.

In the meantime, you can make the ganache that will fill the cake later. To do this, bring the full cream to a boil in a pan. Chop the dark chocolate and the milk chocolate small and pour the boiling full cream over them. Leftover Easter bunny chocolate works here too – alternatively, use regular couverture. Cover the finished ganache with cling film and put it in the fridge for 20 to 30 minutes.

Your travel cake should by now be cool enough for you to remove it from the tin. First carefully pull the metal rod out of the centre of the tin and then turn the travel cake out onto a piece of baking paper.

Stand the travel cake up with the hole facing up, so it's easier to fill. First check the consistency of the ganache: it should no longer be too soft, but also not too firm. Fill a piping bag with the ganache and use it to fill the hole in the middle of the cake – from both sides – and smooth off each end neatly with a spatula. Instead of ganache you can also use Buttercream, Hazelnut filling, Gianduja or jam.

For the coating you'll need melted Milk cake icing. In addition, I also mixed some Almond brittle into the melted cake icing – that gives an even nicer texture. Place the finished travel cake on a cake rack, pour the icing generously over it and spread it evenly with a spatula.

Finally, place your cake on a piece of baking paper and let the icing set completely.