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Chocolate Filled Easter Cakes
Lindt Excellence 70%
15-30 minutes
Medium

These little cakes are a true delight. All the attributes of a doughnut, but lighter. The vanilla sugar coated lips and a decadent, melting chocolate centre are just divine.

200g Smooth ricotta

50ml Milk

1 Egg

100g Vegetable oil (sunflower)

75g Raw caster sugar

A little vanilla bean paste

A pinch of salt

400g Plain flour

20g Baking powder

180g Lindt Excellence 70%

75g Butter, melted

45g Sugar

A little vanilla sugar

1

Preheat

The oven to 180°C

2

Place

All ingredients up to the vanilla bean paste into the bowl of your mixer and stir to combine

3

Add

The salt, flour and baking powder, place onto the machine with a dough hook and work to a smooth dough

(Around 5 minutes)

4

Remove

Dough from the bowl and briefly continue to knead on a flour dusted surface

5

Roll

Out the dough to around 3mm thickness

6

In order to fill them

Use a technique like when making ravioli

7

Cut

The dough into strips slightly wider than the cutter you are using

8

Place single chocolate squares

In intervals on half of the strips

Brush dough lightly with water to help it stick and top with a dough strip

9

Gently

Push out any extra air around the chocolate squares and using the cutter, cut out the shapes

10

Place

Onto a baking paper lined tray and brush with melted butter

11

Bake

Until golden brown (around 15 minutes)

12

As they come out of the oven

Brush once again with melted butter and roll in vanilla sugar

Excellence 70% 100g

Excellence 70% 100g

£1.99