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Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Momofuku's steamed buns

Hazelnut, fig and coffee syrup cake


Hazelnuts, figs and coffee are a union of flavours that work so well together. For best results, make this cake on the day of serving.

You'll need

250 gm (1 1/3 cups) hazelnuts 200 gm (1¼ cups) pure icing sugar 250 gm butter, at room temperature 6 eggs 110 gm self-raising flour, sifted   Fig and coffee syrup 200 gm dried figs 60 ml (¼ cup) amaretto 125 ml (½ cup) strong espresso coffee 110 gm (½ cup) caster sugar

Method

  • 01
  • For fig and coffee syrup, combine ingredients in a small saucepan, bring to the boil, then simmer over medium heat for 6-8 minutes or until syrupy. Cool and set aside.
  • 02
  • Preheat oven to 200C. In a food processor, process hazelnuts for 1 minute or until finely ground, add icing sugar and process for another 20 seconds. Using an electric mixer, beat butter for 2-3 minutes or until pale and creamy, add hazelnut mixture and beat for another minute. Add eggs, one at a time, beating between each addition to incorporate, then add flour and beat until combined. Spoon cake batter into a greased and baking paper-lined 19cm x 26cm oval cake pan and tap pan on bench to level. Bake in centre of oven for 30 minutes or until a skewer inserted withdraws clean, then cool cake in pan on a wire rack until room temperature.
  • 03
  • To serve, invert cake onto a wire rack, then invert again onto a platter. Remove half of the figs from syrup, arrange on top of cake and drizzle cake with half of the syrup. Serve with remaining figs and syrup to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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