No Easter meal would be complete without a celebration of chocolatey goodness to end on. Our two recipes are bound to delight chocoholics, encompassing both dark and white chocolate so you’ll be happy whatever camp you fall into.
Flourless chocolate cake
Comprising just four ingredients, this rich chocolate cake is super-easy to prepare and make - perfect for entertaining. Simply serve with a few berries and either double cream or creme fraiche.
- 200g dark chocolate, broken into pieces
- 200g caster sugar
- 200g unsalted butter, cubed
- 5 eggs, separated
- Preheat the oven to 170°C (gas mark 3).
- Grease and line a 23cm springform cake tin with greaseproof paper.
- Place the chocolate and butter in a heatproof bowl set over a pan of simmering water on your cooktop. Allow both to melt without boiling, stir to combine, and then set the bowl aside to cool.
- Whisk the egg yolks with 100g of the caster sugar until the mixture has thickened and is pale and fluffy.
- In a separate bowl, whisk the egg whites to stiff peaks before adding the remaining 100g of sugar gradually, whisking well between each addition, until you have a thick and glossy meringue-like mixture.
- Pour the chocolate mixture into the egg yolk and sugar mixture (ensure the chocolate has cooled so it doesn’t cook the eggs) and fold together with a spatula.
- Gradually fold the egg whites into the mixture and then pour it all into the cake tin.
- Bake for 45 minutes. It is ready when it is lightly crisp on top but still slightly gooey in the middle. Leave to completely cool and then dust with icing sugar before serving.
White chocolate and passionfruit mousse eggs
These fun mousses, served in small Easter eggs with their tops lopped off, are designed to look like soft boiled eggs - especially when served in eggs cups. Rich, indulgent and bound to bring a smile to everyone’s face - the perfect Easter treat! Top tip: buy a few extra Easter eggs in case any split along the seams when you’re slicing the tops off.
- 3 eggs, separated
- 55g caster sugar
- 90g passionfruit pulp
- 150g white chocolate, broken into pieces
- 300ml thickened cream
- 6 medium Easter eggs
- Whisk the egg yolks and sugar until pale and fluffy.
- Turn your cooktop to low and bring a small pan of water to a simmer. Set a heatproof bowl over the pan and add the chocolate, stirring until melted. Remove from the heat and allow to cool.
- Fold the passionfruit and the melted chocolate into the egg yolk and sugar mixture.
- In separate bowls, beat the cream until soft peaks form and then beat the egg whites until firm peaks form. Fold them both into the passionfruit and chocolate mixture.
- Carefully lop the tops off 6 medium Easter eggs with a knife and place them in large egg cups.
- Fill with the mousse and refrigerate for at least 4 hours, ideally overnight, until set.
- Serve with teaspoons or chocolate shards for dipping.