Chocolate cake

Easter 2022: Simple recipes for delicious Easter chocolate cakes and cookies

Ranked as one of the world’s top pastry chefs, Paula Stakelum is Director of Chocolate and Pastry at Ashford Castle in Cong, County Mayo.

Here, she shares some of her favorite mouth-watering chocolate recipes from the five-star luxury hotel that you can try at home this Easter.

Easter chocolate cake

There’s something a little special when you have your own mini cake to serve to your friends with a glass of champagne on Easter Sunday!

Makes 4 individual cakes


  • 150g olive oil
  • 50g cocoa powder (preferably Valrhona)
  • 125g boiling water
  • 125g of soft flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 200g caster sugar
  • 3 whole eggs
  • ¼ whole vanilla pod

Easter chocolate cake


  1. Put the sugar, olive oil and eggs in a blender with a whisk. Whisk until doubled in volume.
  2. Gently drizzle with olive oil. In another bowl, sift together the flour, cocoa powder, salt and baking powder.
  3. Add the water and mix to obtain a smooth paste.
  4. Incorporate the cocoa paste into the egg mixture, before adding the seeds of the vanilla pod.
  5. Pour into a tray lined with parchment paper.
  6. Bake in a preheated oven at 190°C for 14 minutes.
  7. Take out of the oven and let cool down. Cut out circles using a 7 cm diameter cookie cutter.
  8. Layer the cakes with a little milk chocolate cream from your cookies (see cookie recipe below).
  9. Leave to set in the refrigerator for 1 hour before serving.

Easter Chocolate Cookie


  • 225g 66% dark chocolate (preferably Valrhona)
  • 140g unsalted butter
  • 300g caster sugar
  • 4 medium eggs
  • 60g cocoa powder (preferably Valrhona)
  • Pinch of fine sea salt

Easter Chocolate Cookie
Easter Chocolate Cookie


  1. Melt chocolate and butter together in a bowl over a pan of simmering water. The core temperature must not exceed
  2. more than 45°C.
  3. Whisk the eggs and caster sugar until they double in volume.
  4. Add the chocolate/butter mixture to the egg mixture.
  5. Sift the cocoa powder and gently fold into the mixture.
  6. Place in the refrigerator and let rest for 15 minutes.
  7. Once the mixture has cooled, transfer it to a piping bag. Alternatively, you can use a tablespoon.
  8. Line a tray with parchment paper. Pipe the mixture onto the 5 cm diameter cookie sheet. It will spread up to 7cm during baking, so be sure to leave a space of 4cm between each cookie.
  9. Bake at 180°C for 12 minutes in a ventilated oven.
  10. Once cooked, let cool and set aside for assembly.

Creamy milk chocolate

Filling for cookies


  • 250g milk (whole)
  • 250g cream
  • 120g egg yolk
  • 75g caster sugar
  • 3 sheets of gelatin
  • 600g 38% milk chocolate (preferably Valrhona)


  1. Prepare the pastry cream base: soak the gelatin in cold water.
  2. Put the milk and cream in a saucepan and heat gently.
  3. Mix egg yolks and sugar. Pour the hot milk/cream mixture over the egg yolks and sugar mixture and whisk to combine.
  4. Pour back into a clean saucepan. Cook over low heat until the mixture reaches 82°C,
  5. (the mixture will continue to cook at 85°C off the heat).
  6. Squeeze the excess water from the gelatin and add it to the custard.
  7. Blend with a hand blender until smooth and creamy.
  8. Add the dark chocolate, then mix again until smooth and creamy. Leave to set overnight in the refrigerator.

To assemble cookies:

  1. Place the cream in a piping bag fitted with a star tip and squeeze the biscuits.

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hot chocolate drink

Use plant-based creamy oat milk

Easter hot chocolate drink
Easter hot chocolate drink

It’s no secret that you need to use good quality chocolate to make the perfect hot chocolate. We chose to use Valrhona on the Ashford estate because not only do we share the same values ​​and beliefs about sustainability and sourcing, but we believe it’s the best chocolate in the world! The sweetness of the oat milk in this recipe allows us to leave out the sugar in the ingredients. But of course we like to add it with the marshmallow at the end!

(Makes 2 cups)


  • 400g oat milk
  • 150g 66% dark chocolate (preferably Valrhona)
  • marshmallows to serve


  1. Put the milk in a saucepan and heat to 70°C. Add your
  2. chocolate and mix well.
  3. Serve in individual cups and garnish with toasted marshmallows and a little grated chocolate.

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Read more: How to make delicious vegan sausage and potato skillet

Read more: Lorraine Keane shares her mother’s delicious and easy-to-follow recipe for Quiche Lorraine

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