choc

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Raspberry chocolate torte

dark chocolate, 70% cocoa solids

unsalted butter

tsp vanilla extract

instant coffee powder or extract

toasted almonds

plain flour

salt

eggs

golden caster sugar

raspberries

raspberry jam

dark chocolate, 70% cocoa solids, chopped

milliliters double cream

icing sugar and sweet vanilla cream,

Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.

Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.

Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.

Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.

For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

With a white choc cross and a hint of spice, our Easter brownies are all things nice.

Hot cross brownies

unsalted butter, chopped

dark chocolate, chopped

(3/4 cup) caster sugar

(1/2 cup) plain flour, sifted

0.63 gm mixed spice

1.88 gm ground cinnamon

cream cheese,

18.00 gm icing sugar

teaspooons Greek-style yoghurt

tub Easy Choc White melted chocolate

This chocolate lava mug cake went viral on TikTok and for a good reason! This cake is soft, rich and moist with a molten lava chocolate centre, and takes just five minutes including preparation and cooking time.

Chocolate Lava Mug Cake (viral TikTok recipe)

tbsp (40 g) butter, softened

water

caster sugar

cocoa powder

flour

In a large mug (350 mL / 12.5...

In a large mug (350 mL / 12.5 oz capacity or larger), stir together softened butter and boiling water until butter has melted. Stir in sugar until well combined. Stir in cocoa powder and self-raising flour until well combined.

Press the 4 squares of chocolate down into...

Press the 4 squares of chocolate down into the batter in the centre of the mug, making sure they are quite close together (this will give you a better molten lava centre).

Microwave for 1 minute on full power until...

Microwave for 1 minute on full power until the cake has risen and there is no raw batter on the top of the cake. You can quickly stick a fork or spoon into the centre of the cake to see if it cooked through. Cook in further 10 seconds bursts, if needed (but be careful not to overcook). Serve with whipped cream or ice cream, if desired.

This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.

The Ultimate Chocolate Mud Cake

(63 mL) thickened (pouring) cream

¼ cup (63 mL) milk

200 g (8 oz) dark chocolate block, finely chopped

200 g (8 oz) dark chocolate block, roughly chopped

(240 g) caster sugar / superfine sugar

(220 g) brown sugar, packed

coffee

½ cups (375 mL) milk

eggs (approx. 55 g / 2 oz each)

vanilla

½ cups (225 g) plain / all-purpose flour

½ cup (50 g) unsweetened cocoa powder

(16 g) baking powder

(5 g) salt

Preheat the oven to 150°C / 300°F (fan/convection)...

Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.

Place chopped butter and chocolate in a large...

Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.

Add sugars and instant coffee granules. Stir well....

Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.

Sift over flour, cocoa powder, baking powder and...

Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.

Pour into the prepared tin. Bake for 80-90...

Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a  skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.

Allow to cool for 20 minutes in the...

Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.

Stir together milk and cream in a small...

Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).

Place the finely chopped chocolate in a separate...

Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.

Using a large serrated bread knife, level out...

Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.

Slice up and enjoy! I find that this...

Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

Top 5 choc recipes from across the web

The most viewed choc recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Two Raw Sisters: Easter chocolate b...

Raspberry chocolate torte

Hot cross brownies

Chocolate Lava Mug Cake (viral TikT...

The Ultimate Chocolate Mud Cake

Top 5 choc recipes from across the web

The most viewed choc recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Two Raw Sisters: Easter chocolate b...

Raspberry chocolate torte

Hot cross brownies

Chocolate Lava Mug Cake (viral TikT...

The Ultimate Chocolate Mud Cake

The most viewed choc recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine