Easter is just around the corner and we all need that chocolate fix, oh and all the hot cross buns we can eat. Also how can I forget that fancy cocktail.
Chocolate Almond Cake
A soft almond cake, layered with butter icing and Easter eggs and topped with homemade chocolate chicks and bunnies. I made some easter chocolates by melting some milk, white and ruby chocolate into moulds and adding in pistachio ganache and marshmallows.
I adapted this recipe from the Big Man’s World.
- 85g almond flour
- 30g cornflour
- 45g cocoa powder
- 85g coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 tbsp vanilla essence
- Mix the dry ingredients in a bowl
- Then mix the wet ingredients and then combine the two and mix well
- Place in a lined baking tin and bake for 30-35 minutes (or until cooked )at 180 degrees
For the buttercream, I mixed 1 (50g) part softened whipped butter with 2 parts icing sugar (100g) and then added in a dash of vanilla essence, around 25g cocoa powder and 1-2 tbsp water to make it a nice consistency.
Loaded Easter Eggs
Easter eggs filled with cheesecake have become viral over the past year and I am not surprised because they look so good. I went with an almost rocky road version instead.
- 1 plain hollow Easter egg, split in half
- 30g mini eggs
- 20g milk chocolate
- 25 g rice crispies
- 15g butter
- handful of marshmallow
- 50g melted dark chocolate
- 3 tablespoons of melted biscoff spread
- Crumbled biscoff biscuits to top the eggs
- Crush the mini eggs, then gently heat them with milk chocolate and butter. Don’t over cook. You just want it all melted and combined. You can swap mini eggs for 30g milk chocolate instead
- Add in rice crispies and marshmallows and mix. Wait for it to cool and add in more marshmallows
- Gently press this mixture(which should be cool by now) into the hollow eggs
- Melt some dark chocolate in the microwave . Spread a layer over the mixture
- Chill for 5 minutes
- Melt some biscoff spread in the microwave and put a layer on top of the chocolate
- Sprinkle some crushed biscoff biscuits on top then chill (optional)
These are versatile and almost like a rocky road so you can add whatever you like too.
Sourdough Chai Hot Cross Buns with an Orange Glaze
I love a traditional hot cross bun however to spice mine up I added some chai spices and glazed with an orange juice and sugar syrup.
Recipe adapted from Lavender and Lovage.
- 75g recently fed starter
- 125g wheat flour
- 125g bread flour
- 5G salt
- 25g white sugar
- 150ml tepid water
- 40g melted butter
- 1 tsp chai masala
- 62g mixed dry fruit
- Orange glaze made with sugar and orange juice
- Mix the starter, wheat flour, bread flour, salt sugar, water, melted butter and spices
- Cover for an hour
- Start the folding process for the next 6 hours. Every 2 hours, fold and turn the dough around until it is smooth and elastic
- Cover and prove overnight/10-12 hours in the fridge. The next morning form equal balls and place on a baking tray.
- Mix 25g plain flour and water to form a thick paste to pipe the crosses.
- Bake at 200 degrees for 15-20 minutes
- Whilst warm glaze them
You can read what works for me when it comes to sourdough on here.
Creme Egg Cocktail
Is there anything better than liquid creme egg? It does sound sickly but it isn’t. Sweetness levels can be adjusted by reducing the vanilla syrup, or skip it and add a dash of vanilla essence.
The perfect Easter cocktail
- Dip the rim of your glass in some melted chocolate. I went with dark chocolate. You can chill this in the fridge so it sets while you make the cocktail
- To a cocktail shaker add in ice, 50ml vodka, 25ml vanilla syrup, 25ml Creme de cacao, 30ml milk and 15ml double cream (you can use just milk or just cream). Any chocolate liqueur will do.
- Shake it all then pour into your glass
- To get a fancy swirl, dip a cocktail stick in some food colouring (I went with a gel one)
- Top with half a cream egg
I have more exciting Easter recipes, check out my other post.