sweetindulgence
and beat until well combined.
Add egg and vanilla, then beat
until mixture is thick and pale
yellow. Put buttermilk, bicarb
soda and vinegar in a jug and
mix until well combined.
3 Sift flours
and cocoa into
a large bowl. Make a well in
the centre of dry ingredients,
add buttermilk mixture, egg
mixture and walnuts, then
stir to combine.
4 Spoon mixture
into
prepared tin and smooth
surface. Bake for 1 hour or
until cooked when tested with
a skewer. Stand tin on a wire
rack for 10 minutes before
turning out to cool completely.
5 To make chocolate glaze,
put all ingredients in a small
heavy-based pan over a low
heat. Cook, stirring, for
3- 4 minutes or until sugar is
dissolved. Simmer for a further
4- 5 minutes or until mixture is
thickened. Set aside to cool.
6 Put cake
on baking paper
over a wire rack. Spoon and
brush glaze onto cake. Using a
vegetable peeler, peel strips
off chocolate to form curls.
Arrange curls around top edge
of cake, then fill hole with
Easter eggs. Cut cake into
wedges to serve.
■ Per serve:
4 4 8 0 k ]; protein
15 g ; to ta l fa t 5 9 g (sat. fa t 17g);
carbs 12 2 .5 g ; sodium 2 7 7m g;
G l estim ate m edium
Chocolate malt truffles
Preparation time: 25 mins
plus 2 hours chilling time
Cooking time: 5 mins
Makes 35-40
Chocolate walnut cake
Preparation time: 20 mins
Cooking time: 1 hour 10 mins
Serves 8
Melted butter, for greasing
Plain flour, for dusting
1
Vi
cups caster sugar
1 cup rice bran oil
2 eggs, lightly beaten
2 tsp vanilla essence
1 cup buttermilk
1
Vz
tsp bicarbonate of soda
2 tsp white vinegar
11
/4 cups self-raising flour
Extra
1
'A
cups plain flour
Va
cup dark cocoa powder
1 cup walnuts, finely
chopped
200g milk chocolate,
to serve
10 small milk chocolate
Easter eggs, to serve
10 small dark chocolate
Easter eggs, to serve
CHOCOLATE GLAZE
Vi
cup caster sugar
2 Tbsp Dutch cocoa powder
3A
cup water
1 tsp vanilla essence
1 Preheat oven
to 180“C.
Grease a 6-8-cup fancy fluted
ring tin with melted butter,
then dust with flour.
2 Put sugar
and oil in the
small bowl of an electric mixer
400g 70% dark
chocolate, chopped
3A
cup thickened cream
1 cup cocoa powder
35-40 chocolate-coated
malt balls
1 Line an oven tray
with
baking paper. Put chocolate
and cream in a medium
heatproof bowl over a pan
of simmering water. Stir with
a metal spoon until mixture
is melted. Refrigerate for
2 hours or until firm.
2 Put cocoa
on a sheet of
baking paper. Roll a heaped
teaspoonful of chocolate
mixture around a malt ball,
then roll in cocoa powder.
Put on prepared tray. Repeat
with remaining mixture and
malt balls. Serve.
■ Per truffle:
3 6 3 kJ; protein
l . l g ; to ta l fa t 5 .7g (sat. fa t
4 .5 g ); carbs 8 g ; sodium
1
5.
7m g; Gl estim ate m edium
Chocolate raisin scrolls
Preparation time: 30 mins
plus 55 mins proving time
Cooking time: 45 mins
Makes 9
1 cup raisins
V3
cup warm water
2'A
cups plain flour
'A
cup cocoa powder
% cup sugar
1 cup warm milk
1 sachet dry yeast
90g butter, melted,
cooled
Olive oil cooking spray
Extra plain flour,
for kneading
100g milk chocolate,
finely chopped
100g dark chocolate,
finely chopped
1 tsp ground cinnamon
Extra 2 Tbsp sugar
RUM GLAZE
Va
cup sugar
1 cup water
2 tsp rum essence ►
