Hello folks! Hope you’ve all had a happy and delicious Easter Sunday with loads of special dishes on your brunch table. Though Easter meals are a rather grand feast on their own with carefully planned courses including standard stuff like hot cross buns, kids and grown ups both get way more excited over the fun of Easter egg hunting. While everyone else must have been running around to collect chocolate eggs and candies hidden around their homes and gardens, I sat back to enjoy my all-time favorite Cadbury Crème which brings back fond childhood memories. Because my Cadbury egg is [definitely] not meant for sharing, I had to bake something for the rest of the family. This yummy chocolate and almond cake, from Taste.com.au, with its little nest of chocolate curls and mini Kinder Eggs was again ‘too cute to be shared’ but then I had to get over my guilt feeling of going over the top with all that chocolate.
EASTER CHOCOLATE CAKE
Ingredients:
For the Chocolate Cake
1 cup firmly packed brown sugar
1/2 cup cocoa powder, sifted
125g unsalted butter, softened
4 eggs, room temperature
3/4 cup almond meal, toasted
1 1/4 cup all purpose flour
2 teaspoons coffee granules
1 tablespoon boiling hot water
For the Chocolate Icing & Topping
200g dark chocolate, broken into pieces
50g unsalted butter, room temperature
100g white cooking chocolate, melted
100g milk cooking chocolate, melted
Mini Easter eggs, to decorate
Method:
- Preheat oven to 160C. Grease and line base and side of a 20cm base measurement round cake pan.
- Combine sugar and cocoa powder in a large bowl. Melt butter in a small saucepan over a low heat.
- Add hot melted butter to sugar mixture and stir until well combined. Stir in the eggs one at a time.
- Stir in coffee, hot water, almond meal and flour until combined. Spoon mixture into pan and level.
- Bake for 45 minutes until edges are firm to touch and centre is moist. Cool cake completely in pan.
- To make shards, spread white and milk chocolate separately over base of 2 baking trays, 1 cm thick.
- Allow to set firm. Carefully run knife at an angle down the length of chocolate to form curly shards.
- Make the icing by melting the chocolate and the butter together in a small saucepan over low heat.
- Cool in pan for 4-5 minutes then spread over top of cooled cake. Leave the icing to cool completely.
- Carefully pile the chocolate curls at centre of cake to form nest and place mini Easter eggs in nest.
Happy Easter Holidays!
3 comments
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April 24, 2016 at 2:37 pm
Doo
Hello, how did you make your almond meal please? If you bought it, could you suggest other ways of using it up after making the cake?
May 8, 2016 at 4:52 pm
prerrnamirchi
Hello I do make my almond meal by grinding whole almonds with skin on or blanches depending on what I am using it for. Except for macarons where I buy almond meal because it is difficult to grind it finely enough. I store any extra almond meal in an airtight container in the fridge until I get to use it in another recipe. I often toss in a tablespoon of almond flour in butter cakes for a more pronounced nutty flavour.
May 2, 2016 at 4:33 pm
Doo
Hello. Don’t know if my comment was posted before. Just wanted to ask if you made your own almond meal, and if not, whether you have any suggestions as to how to use it up after making the cake.