Chocolate Easter Loaf

This particular recipe was adapted from a Mowielicious recipe which was in turn adapted from a Nigel Slater dish. Be warned, you'll require several bowls and probably a spare pair of hands to assist with the various tasks. They can also help with the washing up! 

Ingredients

For the loaf

200g dark chocolate (64%)
4 tbsp hot espresso
200g butter, cubed
135g plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 eggs, separated
200g caster sugar
250g cooked and peeled beetroot, pureed

For the chocolate butter cream

150g icing sugar
75g butter, softened
25g cocoa powder
50ml double cream

For the chocolate icing

100g dark chocolate (64%)
2 tbsp golden syrup
100 ml double cream

Method

Heat the oven to 160C/Fan/Gas 4. Grease and line two cake tins with baking paper. I used two 3 lb loaf tins - alternatively you can use two 20cm round cake tins. Melt the chocolate in a bowl over hot water, ensuring the bottom of the bowl doesn't touch the water. Pour the espresso into the melted chocolate, stir, then add the cubes of butter and continue stirring until melted. Remove from the heat and allow to cool slightly.

Sift the flour with baking powder and cocoa. In another bowl, whisk the egg yolks until frothy. In another bowl, whisk the egg whites until stiff peaks form, then add the sugar and fold into the egg whites. Pour the egg yolks and beetroot into the chocolate mixture and carefully fold in. Add the egg white mixture and fold in. Add the flour mixture and fold until just incorporated. Pour into the prepared cake tins, level and bake for 30 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and allow to cool.

For the butter-cream, sift the cocoa with the icing sugar and mix with the butter until crumbly. Add the double cream and mix until incorporated. Smooth this onto the top of one cake and cover with the other cake. 

For the icing, heat the chocolate with the cream and syrup over a low heat, stirring continuously until thick and glossy. Pour over the cake, decorate as desired and serve.

I used dark chocolate truffles and white chocolate bunnies for the Easter season.

Bunnies and Truffles Optional

The cake is light and moist and trust me, you will only need a small piece!

Chocolate Bunny - Marks & Spencer

Its all been happening in Chelmsford this week.  A deer runs through the town centre knocking a pedestrian to the floor and Simon Burns, Minister of State, Department of Transport, declares that he spends £80,000 per year on a chauffeur-driven ministerial car to and from Westminster.  Surely, a First Class rail ticket to Westminster would be more cost effective?  Simon defended his use of a government car by stating that he had classified papers that he needed to work on.  Isn't the Minister aware that there must be hundreds, no thousands of business men and women carrying sensitive documents to and from work......Simon, they use a briefcase and it has a lock. You must try one. 

It wasn't a wild rumor after all! Marks and Spencer has already started selling their Easter range of chocolate novelty items. The tins of Quality Street are still only half full and chocolate Easter eggs start appearing on the shelves! 

So, having waited patiently in the 'Returns' queue at my local Marks and Spencer's for far too long I decided a little treat was in order. 

Foiled Bunny

Described as a 'hollow milk chocolate bunny, weighing in at 180g. Priced at £5.00 or £2.78 per 100g. Wrapped in 'Easter' green foil, easily detachable bow and fluffy tail. All very cute!  In my opinion this is Marks and Spencer's take on the famous Lindt Gold Bunny.  Tesco is currently selling 3 Lindt Gold Bunnies for £1.20. At 10g each this makes them £6.00 per 100g.  Alternatively, you can buy a 200g Lindt Gold Bunny for £4.49 or £2.25 per 100g plus shipping from Lindt direct and your bunny comes with a little red bell.

30% cocoa solids

Unfortunately, my bunny looks like it has met a blunt instrument head on! I was very careful with bunnykins but, alas he has sustained a bit of damage and perhaps some outer packaging would have helped.  But, hey its going to be broken where its going!  None of the features are highlighted so the overall presentation is a bit plain and flat.  Interestingly, the chocolate is made in the UK but ribbon and fluffy tail are made in China.  Can't we make anything in our own country anymore?

The figure is well made with an even spread of chocolate throughout. Whilst the chocolate is sweet it is not overly sickly sweet and cloying.  Made with dried whole milk it has a smooth and velvety feel with an enjoyable caramel flavour.  An tasty piece of chocolate but, perhaps slightly expensive for what it is.  Some hidden chocolate treasures hidden within the bunny would have made its £5.00 price tag more attractive. Overall 6/10.

Posted by Richard.