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A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

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.

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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.

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.

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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.

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

Crowd-pleasing chocolate cake with roast rhubarb


You'll need

125 gm hazelnut meal 80 gm plain flour 20 gm Dutch-process cocoa, plus extra to serve 1 tsp baking powder 280 gm dark chocolate (70% cocoa solids), finely chopped 200 gm unsalted butter, coarsely chopped 25 ml espresso or coffee liqueur 5 eggs, separated 220 gm (1 cup) raw caster sugar To serve: crème fraîche   Roast rhubarb 1 bunch rhubarb, trimmed and cut into 5cm lengths 110 gm raw caster sugar 2 oranges, juice only 1 vanilla bean, scraped seeds only

Method

  • 01
  • Preheat oven to 200C. Place rhubarb in a colander, rinse under running water, combine in a bowl with remaining ingredients, stir to coat. Transfer to a small roasting tray, cover with foil, roast until tender (10-15 minutes), set aside.
  • 02
  • Reduce oven to 180C. Combine hazelnut meal, flour, cocoa and baking powder in a bowl, set aside. Melt chocolate, butter and espresso in a heatproof bowl over simmering water, stirring occasionally until smooth (2-3 minutes). Remove from heat, stir in yolks.
  • 03
  • Whisk eggwhites in an electric mixer until firm peaks form (2-3 minutes), gradually add sugar, whisking until thick and glossy. Fold into chocolate mixture, then fold in hazelnut mixture. Spoon into a 22cm-diameter buttered and base-lined springform cake tin and bake until a skewer withdraws clean (30-35 minutes). Cool completely in tin, remove, dust with extra cocoa and serve with crème fraîche and roast rhubarb. Store at room temperature. Best eaten on day of making.

At A Glance

  • Serves 10 people
Easter
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At A Glance

  • Serves 10 people

Drink Suggestion

Small glass of tokay.

Featured in

Aug 2009

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