These decadent desserts are perfect to use up all that Easter chocolate!
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With yesterday’s haul of Easter eggs and bunnies you might be looking at all that chocolate and wondering how on earth your family is ever going to get through it. Of course, you could spend your time savoring it over the next few weeks — or months if you’re that disciplined — but it’s nice to also use that chocolate to share some Easter joy with those special people in your life.
So we turned to France, home of delectable pastries and cakes, for a little inspiration. After doing a lot of arduous research that involved plenty of tasting sessions with friends, we found the top chocolate recipes that will fill your stomach, and hearts, with joy — perfect for continuing the spirit of Easter in the days to come. A little note: dark chocolate is the most suitable for these recipes.
Moelleux au chocolat
This soft cake recipe is a French classic, loved by children and adults alike. It can be served for a delicious afternoon treat to share with friends, or to satisfy hungry children when they come home from camp or an afternoon at the pool.
Serves: 6–8
Preparation time: 10 minutes
Baking time: 30 minutes
Difficulty: easy
Ingredients:
7 ozs of chocolate—with a minimum 70% cocoa content
3/4 cup of superfine sugar
5 ozs of melted butter
6 1/2 tbspns of all-purpose flour
3 eggs
Method:
1. Pre-heat the oven to 330–355°F | 165–180°C
2. Melt the butter in the microwave on a low temperature, then stir in the sugar until dissolved.
3. Mix the eggs in a bowl, then add along with the flour into the sugar mixture.
4. Melt the chocolate in a large mixing bowl—best results are achieved by placing a heat-proof bowl above a saucepan of gently simmering water and stirring occasionally until the chocolate has melted. Make sure no water gets into the bowl to dilute your melt.
5. Mix all the ingredients together, and pour into a greased cake tin—approximately 11″ in diameter. Place in the oven for approximately 30 minutes.
Insider tip: The word moelleux means ‘soft,’ so this cake is meant to be slightly under-cooked in the middle. Also, most of our French friends recommend serving it with a scoop of good vanilla ice-cream.
Fondant au chocolat
This recipe is always a show-stopper, but surprisingly simple to make. It’s the perfect dish to impress your friends at the end of a light meal.
Serves: 6-8
Preparation time: 15 minutes
Baking time: 30 minutes
Difficulty: easy
Ingredients
10 1/2 ozs of chocolate — with a minimum content of 70% cocoa
7 ozs of butter
6 eggs
1 level dessert spoon of all-purpose flour
1 cup of superfine sugar
Method:
1. Preheat oven to 350°F | 180°C
2. Melt the chocolate following the same instructions as in step 4 of the moelleux au chocolat recipe (above). Then melt the butter on a gentle heat setting in the microwave. Combine the two ingredients together, mixing well.
3. In another bowl beat the eggs well and mix in the sugar until the crystals dissolve.
4. Combine the two preparations together and add the spoon of flour. Stir all the ingredients thoroughly.
5. Pour into a greased cake tin—approximately 9″, and place in the oven.
6. After 30 minutes, place a knife in the middle; the inside should be very soft and the edges well cooked. Serve with coffee.
Mousse au chocolat
An all-time favorite and so easy to make, this dessert is so much better than store-bought chocolate alternatives. Light and fluffy, this mousse can be served even in the warmer summer months.
Serves: 6
Preparation time: 10 minutes
Cooling time: 6–8 hours
Difficulty: easy
Ingredients:
7 ozs of chocolate—with a minimum 70% cocoa content
8 eggs
1/4 cup of superfine sugar
Method:
1. Melt the chocolate following the same instructions as in step 4 of the moelleux au chocolat recipe (above).
2. Separate the eggs so that the yolks and whites are in two different bowls. Add the sugar to the yolks and beat consistently until all the sugar has dissolved. The mixture should be silky smooth in consistency. In the other bowl, whisk up the egg whites until small soft peaks appear—the consistency should be thick, and enable you to turn the bowl upside down without the mixture falling out.
3. Fold the melted chocolate into the yolk mixture, until it is thoroughly combined.
4. Finally, while stirring in a figure eight pattern, fold in the egg whites. Do so gently and slowly, as you’re trying to keep the mixture airy and light. It will take a bit of time to get the required look (it can take up to a few minutes), so don’t give up too early.
5. Add the zest of an orange or lemon. Then pour into individual serving dishes or one big bowl. Leave in the fridge to set for 6–8 hours.
