My Cook Club: Easter Chocolate Loaf

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It’s almost Easter, and I have to confess this recipe was one of the trickier ones I’ve put together for Cook Club! After being inspired by an extremely delish photo I found online, I set about making my own version (of what looked like a really simple recipe) to share with you guys. Alas, I need to remember things on the internet can be deceiving! But never fear, Cook Clubbers, after three trials, we now have a simple, pretty much fail-safe Easter Loaf so full of chocolatey goodness it might just send us all into a diabetic coma.

choc loaf 4

Easter Chocolate Loaf


WHAT YOU NEED:

Mixed chocolate bars. I used Cherry Ripe, Peppermint Crisp, Crunchie, Kit Kats, Wonka’s Cookie and Cream and mixed mini Easter eggs (but nothing too creamy – I made that mistake in attempts one and two). Look for bars that have colourful insides.

400g dark chocolate, chopped

50g butter, cubed

1 tin of condensed milk

A loaf tin

Grease proof paper (or similar, to line your tin)

choc loaf 1

Ingredients


HOW IT’S DONE:

Prepare your chocolates by unwrapping them all, maybe cutting some in half. You’ll need to work fast so have everything handy. Line your loaf tin with cooking paper.

In a medium saucepan set to a low heat, melt butter and condensed milk together, stirring constantly. Once they’re combined, add the chopped chocolate all at once and stir like crazy. It will come together thick and fast, so use your muscles.

Once your fudge base is combined, layer it in the tin with your prepared bars and Easter eggs, giving the tin a light tap between layers to get rid of any air bubbles. Continue layering bars, fudge, bars until you fill the tin to the top. Refrigerate for 24 hours, or at least overnight. When set, turn out of tin – you might need to give it a good tap on the bottom – and slice.

**Confession – my loaf tin is quite deep, so I ended up doubling the fudge mixture. Next time, I think I’ll add more bars and less fudge.

** Don’t be afraid to experiment! I think using milk chocolate in the fudge mix would work well – dark choc made this recipe very, very rich…though my family aren’t complaining! I’d love to see what variations you guys come up with.

choc loaf 3

Yum!

choc log

The inspiration!

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Secret Choc Easter Egg Cupcakes

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What’s better than chocolate eggs at Easter? Chocolate creme eggs hidden in cupcakes, of course! Even better, with a few cheats, this is a quick, simple recipe that’s easy to make with a bunch of kids and minimal mess – and they taste as good as they look, especially when they’re bitten into!

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Cute bird!

 

What You Need:

300 grams caster sugar

300 grams of softened butter

6 eggs

2 teaspoons of vanilla extract

60 grams of cocoa (I used Cadbury brand)

240 grams of self raising flour

24 mini creme-filled Easter eggs. I used a mixture of Cadbury’s Creme Eggs, caramel-filled, strawberry-filled and mint.

24 cup cake cases. Good quality ‘foil’ cases work better for this recipe (though not essential)

2 tubs of commercial vanilla frosting. This is part of the ‘cheat’ bit.

Various aerosol food colours (colour in a can)

Various Easter-themed sugar decorations or melted chocolate

 

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Half fill the cupcakes cases, then add a frozen chocolate egg

 

EE cupcakes 2

Top with cake

How it’s Done:

Freeze your eggs for a few hours, overnight is best.

Pre-heat your oven to 175 degrees Celsius. Line two by twelves cupcake tins with the cases. Using an electric beater, beat the sugar and butter until it lightens in colour and begins to ‘fluff’. Beat in the eggs on at a time, and then the vanilla. At this stage, your mix will probably look pretty ghastly and have begun to curdle. Don’t worry! It will all come back together with the next step – adding the flour and cocoa. As I’ve mentioned in previous recipes, this is a good time to remember to use the spill guard on your mixer, or to stir through the flour slowly. Unless, of course, you like to wear flour…

 

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Rainbow colours

Now, don’t be thrown by the fact this is quite a stiff mixture. It needs to be that way to stop the eggs dropping. One mixed through, add a large teaspoon of mix to each cupcake case. You need enough to give a generous covering of the bottom of the cupcake. Then, add an unwrapped Easter egg, by laying it on its side. Cover with another spoonful of cake mix, making sure the egg is totally covered and the case is about 2/3 full. Bake for aprox. 20 minutes, or until the cake springs back when you touch it. The usual method of sticking a skewer inside won’t quite work this time.

 

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Nom! Creme Egg Cupcake

When baked, allow your cupcakes to cool completely. Fill a disposable piping bag with frosting, and using a large nozzle, pipe a simple swirl. Give a quick squirt with the aerosol colours, and decorate with either: more eggs, melted chocolate or sugar decorations…or, you could use all of the above like we did!

 

 

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Heavenly choc drizzle