News

RABBITCAKEmedium
Easter is right around the corner and to celebrate, Callebaut Chocolatier and Founder of Josophan’s Fine Chocolate’s Jodie Van Der Velden, has put together some deliciously decadent Easter recipes that are set to satisfy your chocolate cravings.
Cutted chocolate
Combining two of life’s greatest pleasures – chocolate and peanut butter, Jodie’s has created some simple and delicious Peanut Buttercream Frosted Cupcakes with Bunny Ears that are sure to be a hit with the kids (and big kids) this Easter.
For those who really want to wow their friends and family over the Easter long weekend, opt for creating Jodie’s Decadent Dark Chocolate Cake with Bunny Ears. Not only is this cake filled with plenty of chocolatey goodness, it is also a gorgeous decorative addition to any Easter Spread.
RABBITCAKEmedium

  DECADENT DARK CHOCOLATE CAKE WITH BUNNY EARS

By Jodie Van Der Velden

Ingredients

Cake

  • 300g Callebaut Dark Couverture Fairtrade Callets 54.5% chocolate
  • 250g unsalted butter, chopped
  • 300g caster sugar
  • 6 large free range eggs, room temperature
  • 100g plain flour, sieved

Ganache Topping

  • 260g Callebaut Dark Couverture Fairtrade Callets 54.5% chocolate
  • 100g unsalted butter
  • 3 Tbsp thickened cream

Directions

Cake

  1. Combine chocolate and butter in large microwave safe bowl, and melt on high heat, stirring every minute until melted (around 3mins) (or melt in bowl over saucepan of simmering water, stirring).
  2. With a whisk, into the completely melted chocolate butter mix: add sugar til combined.
  3. Add lightly beaten eggs til combined.
  4. Fold in flour.
  5. Portion cake mix into two 20cm dia round cake tins, greased and lined with baking paper on base.
  6. Bake at 160 deg C, until cooked (skewer comes out with some sticky crumbs on it when poked into centre, but is not liquid). This might take around 45mins- one hour or more or less, depending on your oven.
  7. Let cool in tin.

Dark Chocolate Ganache topping

  1. Heat chocolate, butter and cream together in microwave, or in bowl over simmering saucepan of water, stirring regularly.
  2. Let cool, giving a stir every few minutes, until ganache thickens enough to handle. Place some ganache on top of first cake, then place second cake on top, upside down so the base of the second cake becomes the top of the finished cake. Cover in remaining ganache, on top and sides, finishing with pallet knife.

Bunny Ears

  1. Cut shaped ears from acetate (overhead projector plastic sheets or similar) Thinly spread tempered chocolate on acetate using pallet knife
  2. Shape if desired, by placing ‘ear’ in slightly curved surface to set (like a bowl) and or curling over top of one ear before set and using sticky take to hold down folded section until it is holding its own shape.

 

RABBITcupcake1medium

  Peanut Buttercream Frosted Cupcakes with Bunny Ears

By Jodie Van Der Velden

MAKES 12 large – 18 regular

Ingredients

Cake

  • 300g Callebaut Dark Couverture Fairtrade Callets 54.5% chocolate
  • 250g unsalted butter, chopped
  • 300g caster sugar
  • 6 large free range eggs, room temperature
  • 100g plain flour, sieved

Frosting

  • 375g unsalted butter
  • 375g smooth peanut butter
  • 2 tsp vanilla extract
  • 500g pure icing sugar, sieved
  • ½ tsp sea salt flakes

Directions

Cake

  1. Combine chocolate and butter in large microwave safe bowl, and melt on high heat, stirring every minute until melted (around 3mins) (or melt in bowl over saucepan of simmering water, stirring).
  2. With a whisk, into the completely melted chocolate butter mix: add sugar til combined.
  3. Add lightly beaten eggs til combined.
  4. Fold in flour.
  5. Portion cake mix into greased or patty cake paper lined cupcake tin
  6. Bake at 170 degree C, until cooked (skewer comes out with some sticky crumbs on it when poked into centre, but is not liquid). This might take around 1/2 hour or more or less, depending on your oven.
  7. Let cool in tin.

Peanut Buttercream Frosting

  1. Beat very softened (but not melted) butter briefly, til creamy
  2. Add peanut butter and beat until combined and smooth
  3. Add icing sugar 1⁄2 cup at a time, and beat well between each addition, to avoid graininess
  4. Add sea salt flakes
  5. Pipe using start nozzle on top of cooled cupcakes.
  6. Enjoy at room temperature, but keep in sealed airtight container in refrigerator.

Bunny Ears

  1. Cut shaped ears from acetate (overhead projector plastic sheets or similar) Thinly spread tempered chocolate on acetate using pallet knife
  2. Shape if desired, by placing ‘ear’ in slightly curved surface to set (like a bowl) and or curling over top of one ear before set and using sticky take to hold down folded section until it is holding its own shape.

NOTE: Add an extra flavour note to cupcakes by scooping a melon ball size section from cupcake before frosting, and fill with raspberry jam, or salted caramel! Yum!

**Information, Recipes and Images Courtesy of Jodie Van Der Velden – Callebaut, Josophan’s Fine Chocolates/Evil Twin PR

img_8996

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag