Chocolate Easter Cake
125 g butter
125 ml sugar
100 g dark chocolate
5 eggs, lightly beaten
250 ml flour
a pinch of salt
50 ml cocoa
10 ml baking powder
250 ml sugar
250 ml water
Melted dark chocolate
Melted white chocolate
Combine the butter, sugar and chocolate in a small saucepan.
Heat over low heat until melted.
Remove from stove, cool and add eggs one at a time. Sift flour, salt, cocoa and baking powder, add to chocolate mixture. Mix well.
Pour mixture into a well greased 22cm ring pan and bake at 180°C for 25-30 minutes.
Remove from oven and pour warm syrup over cake immediately. Leave to cool in the cake pan.
Once cooled, turn out on to a serving plate, drizzle with the melted chocolate and fill the centre with small Easter eggs.
To make the syrup, combine sugar and water in small saucepan and heat over low heat.
Bring to a boil and simmer for 5 minutes.
Chocolate Almond Tea Ring
10ml baking powder
1 egg, beaten
beaten egg for glazing
125ml chocolate spread
100g slivered almonds, toasted
Icing: 125ml icing sugar mixed to a
thick paste with water
maraschino cherries for decoration
Sift flour and baking powder into a bowl. Add the sugar. Cut butter into 2cm pieces and rub into flour until mixture resembles breadcrumbs.
Combine buttermilk and egg, add to the flour to form a dough that is slightly soft.
Turn on to a floured surface and knead gently until smooth. Roll out into a rectangle about 22 x 30cm. Spread with chocolate spread, sprinkle with almonds and roll up from the long side to form a log.
Place on to a greased baking tray and shape into a circle, pinching ends together.
Using a pair of scissors, cut dough at 3cm-4cm intervals and open out slightly. Brush with beaten egg and bake at 180°C for 20-30 minutes until golden brown. Place on a cake rack and leave to cool. Decorate with icing and the cherries.