How do you Easter?
Easter is around the corner, want an easy dessert that will bring the ‘OOHS AND AAHS’ or entertaining family and friends this Easter with different chocolate shapes. Here’s my Easter dessert instead of Easter eggs this year, I have made it boozier, with idea that really put chocolates on top for the festivities. For the main, I serve Porterhouse steak with salads and vegetables in chocolate sauce. I have the recipe attached below if you like to try.
Google: “Aperol Spritz is an Italian wine-based cocktail, commonly served as an aperitif in Northeast Italy. It consists of prosecco, digestive bitters and soda water. Aperol is bitter orange-y taste”. Put a personal touch on your decorations that is simple, craft fun, effective and oh-so festive if you are a fan of chocolate.
Give this Easter dessert a kick with a hint of chili chocolate and vibrant colouring. I am experimenting making a marble chocolate, but it didn’t turn out as I have wanted. It becomes layered. Well, I am glad that it looks beautiful and presentable to decorate my cake. Anyway, the cake is moist, delicious and my family and friends were stunned by the decoration. They said next year make more chocolate so they can pack some home. Happy Easter!!!!
Ingredients
380 g brown sugar
250 g unsalted butter
320 g plain flour
100 g dark chocolate mint flavour (70% cocoa, broken into small pieces)
300 ml sour cream
1 c Guinness Stout
1 c cocoa powder
1/2 c Aperol
2 large eggs
1 Tbs vanilla extract
2 1/2 Tsp baking soda
3/4 Tsp salt
Tempering white chocolate in advance
200 g white chocolate chips1 Tbs butter (OPT)
3 Tbs thickened cream
a tiny dot of green colouring
Green shredded coconut nest
15-20 g shredded coconut
1 tiny drop of green colouring
Decorations
3 strawberries, stem removed
4 ovals tempered white chocolate
1 jelly grape shape mould tempered chocolate
2 hearts tempered white chocolate
green shredded coconut
Method
Tempering the chocolate
Put a pot with water about 4 inches on medium heat, bring to boil. Then put white chocolate chips in a metal bowl that sit tightly on the pot, no steam can escape. Melt chocolate, stirring regularly with spatula from middle into outer of chocolate for about 1-2 minutes.
White chocolate prone to overheating, it’s good idea to stop heating before all chocolate chips are melted. Bring out bowl and place on top a towel, add thickened cream and butter stirring until melted and well mixed. Let it cool and spoon onto 4 ovals, 2 heart shapes and 1 jelly grapes moulds. Put in freezer to harden overnight.
The next day bake cake
Preheat 180 degrees C. Greased a 9″ round cake pan with 3″ deep with butter and line the bottom with baking paper brushed with some more butter. Melt butter in a saucepan over medium heat. Then add Aperol and Guinness; bring to a simmer. Remove from heat and whisk in the cocoa and chocolate. Set aside to cool for about 12 minutes.
Beat eggs, sour cream, and vanilla in a large bowl to combine. Next add aperol, Guinness, cocoa, chocolate mixture to the egg mixture and beat until smooth. Now add flour, brown sugar, baking soda, and salt. Beat until combined well. Spoon the batter into the prepared pan. Bake 1hour and 15 minutes until a skewer inserted in the center comes out clean.
Switch off oven and leave cake in with door close for 30 minutes. Remove cake from oven and cool in pan for 1 hour. Then transfer to cake base with container and set aside.
Make the green shredded coconut nest
Put shredded coconut into a bowl and add a tiny drop of green colouring and mix well with a spoon. Set aside in fridge. When cake is completely cool, Decorate with 4 ovals chocolate and 3 strawberries next to ovals chocolate on top of cake, green shredded coconut in the middle of the cake. Place jelly mould chocolate in the middle of green shredded coconut and 2 heart shapes chocolate outside below the green shredded coconut. Serve the cake with extra strawberries and chocolates.
Note: Oven temperature may vary. You might need more or less time. You do need to check the consistency of the batter, if too running add more flour. If too dry add some more sour cream. You can use any dark chocolate of your choice. You might want to frost your cake. I like it just with decorations of chocolates, strawberries and shredded coconut.
Extra chocolate keeps in freezer or make a different a mould or you can serve it. If you have extra green shredded coconut keep in air tight container in fridge and use it for another cake decoration.
For my porterhouse steak with salads and vegetables in chocolate sauce: https://helenscchin.com/2015/03/16/porterhouse-steak-with-salads-and-vegetables-in-chocolate-sauce/
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