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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

Chocolate mud cakes with chocolate and mandarin ice-cream


You'll need

330 gm (1½ cups) caster sugar 100 gm dark chocolate (64% cocoa solids), finely chopped 60 ml orange liqueur 2 egg yolks 60 gm Dutch-process cocoa 40 gm plain flour 4 eggwhites 2 mandarins, peeled and segmented   Chocolate mandarin ice-cream 400 ml pouring cream 200 ml milk 2 mandarins, juice and peel only 30 ml orange liqueur 4 egg yolks 55 gm (¼ cup) caster sugar 200 gm dark chocolate (64% cocoa solids), finely chopped

Method

  • 01
  • For chocolate mandarin ice-cream, combine cream, milk, mandarin juice and peel and orange liqueur in a saucepan and bring just to the simmer over low heat, then turn off heat and stand for 10 minutes to infuse. Combine yolks and sugar in bowl, whisk until pale, then add to cream mixture, whisk to combine and cook over medium heat, stirring frequently, for 4-5 minutes or until mixture coats the back of a spoon. Add chocolate, whisk until smooth, remove from heat and strain into a bowl placed over iced water and refrigerate until cold. Freeze in an ice-cream maker according to manufacturer’s instructions, then freeze until required. Makes about 1 litre.
  • 02
  • Preheat oven to 160C. Combine 165gm sugar, chocolate, liqueur and ¼ cup hot water in a heatproof bowl placed over simmering water, stirring occasionally until smooth. Remove from heat, add egg yolks and mix to combine, then fold in flour and cocoa.
  • 03
  • Whisk eggwhites using an electric mixer until soft peaks form, add 55gm sugar and whisk to combine, then fold through chocolate mixture. Place 6 buttered 6cm-high 7.5cm-diameter metal ring moulds (see note) on a baking paper-lined oven tray and divide mixture among them. Bake for 12-15 minutes or until risen and firm to the touch, remove from oven and cool in rings.
  • 04
  • Meanwhile combine remaining sugar, orange liqueur and ½ cup water in a saucepan and stir over low-medium heat until sugar dissolves, add mandarin segments and simmer for 20 minutes or until segments are translucent. Cool in syrup.
  • 05
  • To serve, unmould cakes, and serve with mandarin segments and syrup and chocolate-mandarin ice-cream to the side.
Note Metal ring moulds are available from specialty cookware stores. If unavailable, use ¾ cup-capacity metal dariole moulds.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2007

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