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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.

Momofuku's steamed buns

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.

Mocha layer cake


You'll need

6 eggs 165 gm (¾ cup) caster sugar 1 vanilla bean, scraped seeds only 170 gm (¾ cup) plain flour 120 gm butter, melted and cooled   White chocolate mousse 125 gm white chocolate, finely chopped 180 ml thickened cream ¼ gelatine leaf (titanium strength), softened in cold water ½ lightly beaten egg   Whipped mocha ganache 225 gm dark chocolate (85% cocoa solids), finely chopped 170 ml pouring cream 30 ml espresso coffee 3 egg yolks 35 gm caster sugar   Mocha glaze 220 gm (1 cup) caster sugar 30 ml espresso coffee 160 gm dark chocolate (70% cocoa solids), coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Whisk eggs, sugar and vanilla in an electric mixer until pale and tripled in volume (6-8 minutes). Sift over flour, fold in with a metal spoon, then fold in butter. Divide evenly among 2 greased, baking-paper-lined 25cm x 35cm baking trays, bake until light golden and centre springs back when pressed lightly with your fingertip (8-10 minutes). Cool completely, trim into four 7cm x 29cm rectangles, trim tops flush and set aside.
  • 02
  • For white chocolate mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water, stir until smooth, set aside. Bring 50ml cream to the simmer in a small saucepan. Squeeze excess water from gelatine, add to cream, remove from heat, stir to combine, then stir into chocolate. Whisk egg in a heatproof bowl over a saucepan of simmering water until thick and pale (1-2 minutes), fold through chocolate mixture and set aside. Whisk remaining cream until soft peaks form, fold through chocolate mixture and refrigerate until beginning to set (30 minutes).
  • 03
  • For whipped mocha ganache, combine chocolate, cream and espresso in a heatproof bowl over a saucepan of simmering water, stirring until melted and smooth, set aside. Whisk yolks and sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), fold through chocolate mixture then whisk in an electric mixer until cooled to room temperature (5-6 minutes).
  • 04
  • Place a sponge rectangle in the base of a greased and baking-paper-lined 7cm x 29cm cake tin. Spread over half the whipped mocha ganache, smooth top. Top with a sponge rectangle, spread over white chocolate mousse to 1cm thick (there may be a little left over), smooth top. Repeat with another sponge rectangle and remaining whipped mocha ganache, top with remaining sponge rectangle, cover with plastic wrap and refrigerate until firm (3-4 hours).
  • 05
  • Meanwhile, for mocha glaze, combine sugar and 60ml water in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar and brushing sides of pan with a wet pastry brush to remove sugar particles. Cook until dark caramel in colour (4-5 minutes), remove from heat, add 100ml water (be careful, it will spit). Return to heat, add espresso and chocolate, stir until smooth and combined, then set aside to cool to room temperature.
  • 06
  • Turn cake out of mould, thinly slice with a hot knife, serve immediately with mocha glaze.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jun 2009

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