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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 sponge with chocolate-raspberry cream


You'll need

190 gm plain flour, plus extra for dusting 50 gm hazelnut meal 80 gm butter, melted and cooled, plus extra for brushing 8 eggs, at room temperature 220 gm (1 cup) caster sugar 130 gm good-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushing   Chocolate-raspberry cream 250 ml (1 cup) pouring cream 150 gm dark chocolate (54% cocoa solids), melted 20 ml raspberry liqueur 70 gm raspberries, lightly crushed, plus extra whole raspberries, to serve

Method

  • 01
  • Preheat oven to 160C. Process flour and hazelnut meal in a food processor to combine, then triple-sift and set aside. Follow method for basic sponge cake, bake until centre springs back when pressed with your fingertip (25-30 minutes), cool as in basic sponge cake recipe.
  • 02
  • Meanwhile, for chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes, don’t over-whisk or mixture will split). Fold in raspberries, refrigerate until starting to firm (10-15 minutes).
  • 03
  • Brush one cake half with jam mixture, spread with chocolate-raspberry cream, sandwich with remaining half, dust with cocoa and serve with extra raspberries.

At A Glance

  • Serves 10 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 10 people

Featured in

Sep 2009

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