Recipes: Dr. Oetker Easter Treats
Bunny Bum Cupcakes (pictured above)
Preparation time: 1 hour plus coolingCooking time: 30 minutes (including chocolate melting)
Makes: 12 cupcakes
Ingredients
12 Dr. Oetker Muffin Cases
125 g (4 ½ oz) Baking margarine, softened
125 g (4 ½ oz) Caster sugar
2 Large eggs
125 g (4 ½ oz) Plain flour
1 sachet/ 25 g (1 oz) Dr. Oetker Fine Dark Cocoa Powder
2 sachets/ 10 g (2 tsp) Dr. Oetker Baking Powder
For the decoration
200 g (7 oz) Dr. Oetker Milk Fine Cooks' Chocolate
15 g (1/2 oz) Dr. Oetker White Chocolate Chips
130 g Dr. Oetker Liquid Glucose
125 g (4 ½ oz) Unsalted butter, softened
225 g (8 oz) Icing Sugar
2.5 ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract
1 tube Dr. Oetker Lime Green Gel Food Colour
Method
1. Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Muffin Cases in 12 muffin tins. Put the margarine in a mixing bowl, add the caster sugar and eggs. Sift the flour, Cocoa and Baking Powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.
2. Divide the mixture equally between the cases and smooth over the tops. Bake for about 25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
3. To decorate, break up the Milk Chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water, and leave to melt. Remove from the water and stir in 125g (4 ½ oz) Liquid Glucose to form a thick paste. Scrape on to a piece of baking parchment and leave to cool – the mixture will become firm and pliable when cold. Avoid prolonged chilling as the paste will become too hard to mould.
4. Set aside 12 White Chocolate Chips. Put the rest of the Chips in a small heatproof bowl and melt as above. Mix in 5 g (1 tsp) Liquid Glucose. Leave to cool as above.
5. Meanwhile, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in all the icing sugar until creamy and soft and add Vanilla Extract. Mix in the whole tube of Green Gel Food Colour. Thickly spread the icing on top of each cup cake, right to the edge.
6. Divide the Milk Chocolate paste into 13 equal pieces, and form 12 portions into balls. Place a ball on top of each iced cake. Use the remaining portion of paste to make 12 pairs of bunny feet and leave aside on baking parchment.
7. Divide the White Chocolate paste into 12 equal portions. Use to make 12 pairs of foot pads and press gently onto the feet. Score bunny toes with a small knife, then gently press onto the sides of the bunny bodies. Top each bunny body with one of the reserved White Chocolate Chips as a tail. Your cupcakes are now ready to serve and enjoy!
Note
If the moulding paste becomes too hard to work with, you can pop it in the microwave for 5-10 seconds to soften it up again.
Cranberry and Chocolate Hot Cross Buns
Preparation time: 40 minutes plus rising, proving and coolingCooking time: 23minutes including melting chocolate
Ingredients (makes 10)
250g (9oz) White bread flour + extra for dusting
7g sachet Fast-acting dried yeast
25g (1oz) Caster sugar
5g (1 tsp) Dr. Oetker Madagascan Vanilla Bean Paste
125ml (4 ½ fl.oz) Whole milk, warm
50g (2oz) Lightly salted butter, melted
1 Large egg, beaten
100g Dr. Oetker Milk Chocolate Chunks
100g (3 ½ oz) Dried cranberries
To decorate
40ml (8 tsp) Whole milk
50g (2oz) Caster sugar
50g (2oz) Dr. Oetker Fine Cooks' White Chocolate
1 tube Dr. Oetker Hot Pink Gel Food Colour
Method
1. Line a large baking tray with baking parchment. Mix the flour, dried yeast and caster sugar together in a large mixing bowl. Make a well in the centre. Pour half the milk in the centre of the well and add the Vanilla Paste. Add the melted butter and all but 15ml (1tbsp) of the beaten egg. Gently mix into the flour using a wooden spoon to form a smooth paste in the middle. Stir in the Chocolate Chunks and cranberries.
2. Gradually pour and mix in the remaining milk, stirring to form a slightly sticky, moist dough in the centre of the bowl.
3. Turn the dough on to the work surface. Knead until the dough is silky smooth and elastic, and the dough no longer sticks to the work surface; this will take about 10 minutes. Only use flour to dust the work surface or your hands if the mixture is very sticky - the longer you work the dough the less sticky it will become.
4. Put the dough in a large, lightly oiled bowl, big enough to allow room for the dough to double in size. Cover with a clean tea towel and leave to rise at a cool room temperature, out of draughts, for about 2 hours or until doubled in size.
5. Once the dough has risen, push the dough with your knuckles to deflate it and turn it on to a lightly floured work surface. Form the dough into a ball and let it rest for 5 minutes on the work surface.
6. Divide into 10 equal portions and form into balls. Place spaced a little apart on the baking tray. Cover with oiled cling film and leave in a warm place for about 40 minutes or until doubled in size.
7. Preheat the oven to 220˚C (200˚C fan assisted oven, 425˚F, gas mark 7). Brush the reserved egg all over the buns. Bake for 15-18 minutes until golden and they sound hollow when tapped.
8. Meanwhile, prepare the decoration. Put the milk in a saucepan with the caster sugar. Heat gently, stirring until dissolved, then bring to the boil and simmer for 1 minute until syrupy. Once the buns are cooked, brush them generously all over with the sugary milk glaze. Transfer the buns to a wire rack to cool.
9. Break up the White Chocolate and place in a heatproof bowl over a saucepan of barely simmering water; leave to melt. Remove the chocolate from the water, add 15 drops Hot Pink Gel Food Colour and mix in quickly. Spoon into a small uncut piping bag. Snip off the end and pipe a thick pink chocolate cross on top of each bun. Leave the chocolate to set for a few minutes. Your hot cross buns are now ready to serve and enjoy.
TIP
When colouring white chocolate, make sure the chocolate is hot and mix the Gel into it quickly otherwise the mixture will thicken and become difficult to work with.
These buns are delicious eaten on the same day as baking, split and spread with butter. They will keep for a couple of days if stored in an airtight container.
If you want to serve the buns warm or toasted, omit the piped chocolate cross otherwise this will melt during warming or toasting.
Chocolate Simnel Cake
Preparation time: 1 hour plus cooling and settingCooking time: 40 minutes including melting chocolate
Ingredients (serves 12)
100g (3 ½ oz) Dr. Oetker 72 % Extra Dark Cooks' Chocolate
225g (8oz) Unsalted butter, very soft
225g (8oz) Caster sugar
4 Large eggs
200g (7oz) Self raising flour
1 sachet/ 5ml/5g (1 tsp) Dr. Oetker Baking Powder
1 sachet (25g) Dr. Oetker Fine Dark Cocoa Powder
For the decoration
225g (8oz) Plain cake crumbs
1 sachet or 25g Dr. Oetker Fine Dark Cocoa Powder
40g (1 ½ oz) Golden syrup
5ml (1 tsp) Dr. Oetker Caramel Flavour
15g (1/2 oz) Unsalted butter, melted
150g (5oz) Dr. Oetker 72% Extra Dark Fine Cooks' Chocolate (& Extra Dark Chocolate shavings – see below)
150g (5oz) Dr. Oetker Milk Fine Cook's Chocolate
350ml (12fl.oz) Double cream, at room temperature
140g sachet Dr. Oetker Salted Caramel Surprise Inside
Method
1. Preheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4). Grease and line 2 x deep 20cm (8 inch) diameter Victoria sandwich tins.
2. Break the Extra Dark Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside for 10 minutes.
3. Put the butter, sugar and eggs in a large mixing bowl and sift the flour, Baking Powder and Cocoa Powder on top. Add the melted chocolate. Using an electric whisk on a low speed, gently mix the ingredients together, then increase the speed and whisk for a few seconds more until well blended and thick.
4. Divide the mixture between the prepared tins and smooth the tops. Put the tins on a baking tray and bake in the oven for about 30 minutes until firm and slightly risen. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.
5. To decorate, put the cake crumbs in a bowl and mix in half the sachet of Cocoa Powder along with the syrup, Caramel Flavour and melted butter. Mix well to bring the ingredients together then shape into 12 balls. Put on a lined plate or board and chill for at least 30 minutes or until firm.
6. Meanwhile, slice each cake carefully through the middle to make 4 equal layers. Put to one side.
7. Break up the Extra Dark and Milk Chocolate into pieces and put in a heatproof bowl, and place over a saucepan of barely simmering water to melt. Remove from the water and leave to cool for 10 minutes until warm but not hot.
8. Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy. Using half of the chocolate cream spread evenly over 3 layers of the cake. Open the Salted Caramel Surprise Inside and squeeze out and spread over each of the chocolate cream covered layers. Sandwich all 4 cake layers together and transfer to a serving plate. Spread the rest of the chocolate cream over the top and sides of the cake.
9. To serve, put the remaining Cocoa Powder in a small bowl and gently toss each chocolate truffle in the powder to lightly coat and then arrange round the top edge the cake. Pile the centre of the cake with chocolate shavings and sprinkle any smaller ones round the edge of the serving plate if liked. Dust the shavings with any remaining Cocoa Powder if liked.
10. Leave the assembled cake in a cool place to firm up before serving. If the room temperature is warm, pop the cake in the fridge for a few minutes – prolonged chilling of the cake will result in a dry crumb texture. Your cake is now ready to serve and enjoy!
To make Extra Dark Chocolate shavings
1. Break 50g (2oz) 72% Extra Dark Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and mix well.
2. Using a palette knife, spread the melted chocolate over an upturned clean, uncoated (not non-stick) or enamel baking sheet or clean board to make an approx. 20cm (8inch) square. Leave in a cool place or chill for a few minutes until completely set. Line a board with baking parchment.
3. Use a cheese slicer to scrape shavings of chocolate along the surface of the chocolate. Transfer to the board and keep in a cool place until ready to use.
TIP
Shavings are the one of the easiest chocolate decorations to make as you don't have to worry about the chocolate setting completely. If you don't have a cheese slicer, use a medium bladed sharp Chef's knife, and hold the blade of the knife at a 45˚ angle against the chocolate with both hands to scrape the chocolate.
Easter Chocolate Cheesecake
Preparation time: 50 minutes plus cooling and settingCooking time: 1 hour 15 minutes including melting chocolate
Ingredients (serves 12-16)
175g (6oz) Digestive biscuits, very finely crushed
1 sachet (25g) Dr. Oetker Fine Dark Cocoa Powder
40g (1 ½ oz) Caster sugar
75g (3oz) Unsalted butter, melted
Filling
300g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (2 bars)
525g (1lb 3oz) Full fat soft/cream cheese
175ml (6fl.oz) Double cream
15ml/g (1 tbsp) Dr. Oetker Madagascan Vanilla Bean Paste
4 Medium eggs, beaten
115g (4 oz) Caster sugar
To decorate
100g (3 ½ oz) Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
50g (2oz) Unsalted butter
For Dark Chocolate rolls
75g (3 oz) Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
75g (3 oz) Dr. Oetker Fine Cooks' Milk Chocolate
see below
Method
1. Preheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4). Grease and base line a 6.5cm (2 ½ inch) deep, 20cm (8inch) diameter spring-form cake tin. Double wrap the outside of the tin with foil to make it waterproof.
2. Put the crushed biscuits in a bowl and mix in the Cocoa Powder and sugar. Bind together with the melted butter, mixing well until thoroughly blended. Pile into the prepared tin, and press evenly into the tin using the back of a spoon to cover the base. Chill until required.
3. Now make the filling. Break the Extra Dark Chocolate into pieces and place in a heatproof bowl. Place over a saucepan of barely simmering water and leave to melt. Remove from the water, mix well and cool for 10 minutes.
4. Meanwhile, in a large bowl, mix the soft cheese, double cream and Vanilla Paste together. Mix in the melted chocolate – the mixture will thicken – and then gradually beat in the eggs and sugar.
5. Spoon over the crumb base and smooth the top. Stand the cheesecake in a roasting tin and pour in sufficient boiling water to come halfway up the side of the tin. Bake in the oven for 1 hour until firm and set. Turn off the oven heat, open the oven door and keep ajar, leave the cheesecake to cool for 30 minutes in the oven.
6. Remove the cheesecake from the water bath and transfer it, still in the tin, to a wire rack; leave to cool completely. Carefully remove the cheesecake from the tin and transfer to a serving plate. Chill for at least 3 hours – preferably overnight.
7. To decorate, break up the bar of Extra Dark Chocolate into a heatproof bowl and add the butter and 15ml (1tbsp) cold water. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside for about 20 minutes or until it begins to thicken slightly.
8. To serve, stand the cheesecake at room temperature for 10 minutes then spoon over the chocolate sauce, gently spreading and allowing it drip over the edge of the cheesecake. Pile the centre of the cheesecake with dark chocolate rolls – see below. Your cheesecake is now ready to serve and enjoy!
To make dark chocolate rolls
1. Break 75g (3oz) Dr. Oetker 72% Extra Dark Fine Cooks' Chocolate and 75g (3oz) Dr. Oetker Milk Fine Cooks' Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and mix well.
2. Spread the melted chocolate over an upturned clean, uncoated (not non-stick) or enamel baking tray or clean board to make an oblong approx. 30 x 20cm (12 x 8inch). Leave in a cool place for a few minutes until almost set – the surface will look dull rather than glossy but still able to retain a fingerprint when ready to use. Line another tray or board with baking parchment.
3. Using a cheese slicer, drag the blade of the slicer across the chocolate to form curling rolls of chocolate – the length and thickness of the rolls depends on how long you drag the slicer into the chocolate. Transfer the chocolate rolls to the tray or board – handle carefully as they will be fragile. Continue scraping the chocolate until it is all used up. Keep the rolls in a cool place to prevent them from melting, until ready to use.
TIP
For best results, the chocolate will curl more easily if it is only just set; once completely firm or chilled the chocolate will "shave" rather than curl. Shavings can be piled in the centre of a bake to give height and then pop the best curls on top for a stunning showstopper finish.