Today I’m sharing my Easter recipe with you!
Because after the last few days at work, I’m all hot-cross-bunned-out.
And the worst is yet to come. Seriously.
This cake is smooth. This cake is rich. This cake is like fudge. It has no flour, it has barely any sugar.
This cake is pretty much just pure chocolate, with a little butter to soften it and a few eggs to lighten it and hold it all together.
This cake is like an adult version of a chocolate Easter egg. But on steroids.
And it’s what I’ll be eating all Easter.
Because it’s delicious, it’s pure melt-in-your-mouth chocolate and it’s damn easy to make.
I hope you all have a glorious Easter, filled with love, joy, hot cross buns and chocolate!
- 450g good quality dark chocolate, chopped
- 115g unsalted butter, chopped (1/2 cup)
- 4 eggs, separated
- 55g caster (superfine) sugar (1/4 cup)
- 2 tsp sea salt
- 50g mini pretzels (about ½ cup)
- Preheat the oven to 160 C (325 F) and grease and line the base and sides of a 22cm (8.5 inch) round springform tin with baking paper.
- Place the chocolate and butter in a heatproof bowl and set this over a pot of simmering water (don't allow the bowl to touch the water). Stir occasionally until the chocolate mixture is melted, combined and smooth. Remove from the heat.
- Stir in the egg yolks and the salt. Set aside.
- Meanwhile, place the egg whites in the bowl of a stand mixer. Whisk on a high speed until soft peaks form. Reduce the speed and rain in the sugar slowly, then increase the speed and whisk until thick and shiny.
- Gently fold the meringue into the chocolate mixture in three batches until combined.
- Pour the batter into the prepared tin and top with pretzels.
- Bake for about 30 minutes, until the centre is just set and a skewer inserted in the edge comes out clean.
- Allow to cool, then refrigerate until completely set, at least 3 hours.
- Keep refrigerated. Serves 8 - 10.
- Happy baking!
Recipe adapted from Donna Hay Magazine’s 80th issue.