Shop local for some of Bristol's best Easter eggs and try a delicious Easter cake recipe
Who doesn’t need an excuse to indulge in a little chocolate or, like me, loves nothing more than an Easter egg hunt in the garden with the children (no matter what age!)?
Chocolate has long been known as the food of love but it is also regarded by some as a superfood. Going back to its origins, chocolate is derived from cacao, which is harvested from the seed pods of a cacao tree.
To create the sweeter tasting cocoa we are more familiar with, the cacao is roasted at a high temperature (while raw cacao powder derives from being cold pressed).
Packed with antioxidants, it is the cacao that potentially offers health benefits – from easing constipation to aiding healthy hair and nails.
As a guide, Holland & Barratt recommends a daily limit of 270mg for women and 300mg for men.
Easter Chocolate & Almond Cake
Louise from Little Kitchen has devised this delicious Easter-themed cake for you to bake
For the cake: 125g dark chocolate | 4 eggs | 150g caster sugar | 150g ground almond
For the filling: 100ml double cream | 1tbsp icing sugar | 2tsp cocoa powder
To decorate: Vermicelli noodles | 100g milk chocolate | Chocolate mini eggs
- To make the cake, preheat oven to 180c. Prepare 2x 18cm cake tins, by oiling the sides and lining the base with a disc of baking paper.
- Melt the dark chocolate in a glass bowl over a pan of simmering water. Place the eggs and sugar in a bowl and whisk until light and fluffy. Allow the chocolate to cool slightly and then carefully fold into the egg and sugar. Gently stir in the almonds.
- Divide the mixture between the 2x tins and bake for 15 to 20 minutes, or until the cake is firm in the centre (check by pushing in a skewer to see if this comes out clean).
- Allow the cakes to cool in the tins for 10 minutes, then transfer to a cooling rack. Make the filling by whipping the cream with the cocoa and icing sugar until forms light peaks. Spread half this on one of the cakes and then sandwich them together; top with the other half.
- To decorate the cake, top with chocolate eggs.
To make the nest, line a small bowl with oiled cling film. Cook the noodles until soft and then coat in the melted chocolate, push into the bowl to shape. Leave to set, remove from bowl, then place on top of the cake and fill with the chocolate eggs.
You might also like: Little Kitchen’s recipe box kit reviewed
We check out what’s on offer in Bristol for Easter
This award-winning deli and catering outlet reveals just some of the many Easter treats that will be on offer from a range of Charbonnel et Walker Easter eggs (242g £30.00), to flamboyant Italian eggs (with a little novelty toy; from 100g to 2.5kg and from £3.95), and Rococo chocolate quail’s eggs – a firm favourite and ever stylish (£9.95).
Multiple ‘Bristol Good Food Award’ winner Zara’s Chocolates offers a selection of Easter delights including an Easter Egg Box of 6 filled chocolate eggs (soft sea salted caramel; caramelised hazelnut praline; fluffy marshmallow with caramel centre; and passion fruit creme egg; £18).
Or why not try the beautifully hand-decorated Dark Peanut Brittle Egg – a dark chocolate egg, layered with a peanut praline and a centre of crunchy peanut brittle (£20)?
Adam’s offers a range of vegan chocolate through its online shop, all made from the ‘finest, richest raw chocolate’! There is also a monthly chocolate subscription service and you can buy cacao nibs direct to make your own chocolate delights!
For cake lovers, Earthcake offers a range of stunning homemade vegan cakes perfect for special occasions (and with gluten free options), as well as afternoon tea. (It is currently operating a takeaway service.)