In a medium heatproof bowl, add chocolate, cocoa powder, Cowl and let stand for five minutes. Whisk combination gently till easy then put aside to chill In the meantime, preheat the oven to 350°F. Line a typical 12-cup muffin tin with foil or paper liners

In a small bowl, whisk collectively the flour, sugars, salt, and baking soda Whisk bitter cream, oil, eggs, egg yolk, and vanilla into the cooled chocolate combination till easy. Stir within the flour combination till easy, being cautious to not overmix

Utilizing a spring-loaded scoop, divide the batter evenly amongst ready muffin cups. Bake till cupcakes are set and agency to the contact, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes earlier than eradicating from pan to chill utterly, about 1 hour. Cupcakes will be saved in an hermetic container at room temperature for as much as 1 day


Use an apple corer or small paring knife to take away the middle of every cupcake, being cautious to not take away the underside

Place the hazelnut paste in a piping bag and snip a gap in a single nook. Gently squeeze 2 teaspoons of Hazelnut paste into every cupcake MAKE THE FROSTING:

Within the bowl of a stand mixer fitted with the paddle attachment, combine collectively the sugar and butter. Combine on low velocity till properly blended after which enhance the velocity to medium and beat for one more 3 minutes. Add the Hazelnut paste, and vanilla and beat on medium for 1 minute, or till properly mixed Match a piping bag with an ornamental tip and frost all of the cupcakes. High with a Easter eggs sweet, if desired. Serve or retailer in an hermetic container at room temperature for as much as 1 day, or within the fridge for as much as 3 days


Bittersweet chocolate finely chopped: 113 grams | Dutch-process cocoa: 30 grams | Flour: 113 grams | Granulated sugar: 100 grams | Packed mild brown sugar: 50 grams | salt: 5 gm | Baking soda: 5 gm | Bitter cream, at room temperature: 114 grams | vegetable oil: 50 grams | plus one egg yolk, at room temperature: 2 giant eggs | vanilla extract: 1 teaspoon 

FOR THE FILLING: Hazelnut paste : 150 grams | Powdered sugar, sifted: 250 grams | Unsalted butter, at room temperature: 227 grams Hazelnut paste: 200 grams | Vanilla extract: 1 teaspoon | Easter eggs candies, for topping



Utilizing a stand mixer or wood spoon, combine and knead all the dough substances flour by way of butter — till it comes collectively right into a mushy, easy ball. The dough needs to be pliable, not very sticky, and bounce again when poked calmly along with your finger

Place the dough in a calmly greased bowl and put aside on the counter. Enable it to rise for 60-90 minutes, till practically doubled in dimension. In the meantime, calmly grease a 9-inch spherical pan and put aside

Flip the dough out onto a calmly floured work floor.

Pull off a couple of quarter of it — you’ll use this to kind the braids. Form the remaining giant piece of dough right into a easy ball, and place within the heart of the ready pan Divide the reserved piece of dough into three equal items, and roll each out right into a strand about 18”-20”. Use these three strands to create one lengthy braid

Minimize the braid in half, then place in a cross on high of the bigger piece of dough within the pan Cowl the loaf and let rise for about 45 minutes, till roughly doubled in dimension. Close to the top of the rising time, preheat the oven to 350 levels F (180 C) and place a rack within the lower-middle

When the bread has risen, make the topping. Beat the egg and water along with a fork in a small bowl, and brush the combination gently over the loaf. Sprinkle with extra sugar, as desired

Bake bread for 35-45 minutes, till the highest is a wealthy golden brown. Take away from the oven and let cool

utterly earlier than slicing


BREAD 600 grams flour | 10 gm instantaneous dry yeast | 50 gram sugar | 5 gm salt | 150 ml lukewarm water | 75 ml milk | 2 giant Complete eggs | 60 grams unsalted butter, at room temperature 

TOPPING 1 giant egg | 1 tablespoon water | 1 tablespoon granulated


Slit the vanilla pod lengthwise and scrape the seeds with the tip of a small knife. Add the seeds to the cake batter.

Add the lemon and blended fruit essence and blend Lastly, add the chopped dry fruits and stir gently into the combination

Pour the combination into the cake tin. Clean the highest leaving a slight dip within the centre to permit for the cake to rise Bake within the preheated oven for 45 minutes. Check by inserting a skewer within the center – if it comes out clear, it’s prepared As soon as baked, take away from the oven and put aside to chill on a wire rack

For the meeting

Take two thirds of the marzipan, divide into 2 and roll them into 7in sheets. Reserve the remainder for topping As soon as the cake has cooled, minimize it horizontally into 2 discs.

On the bottom brush a 3rd of the apricot jam. Place one sheet of the rolled marzipan, brush one other third of the jam Place the highest half of the cake on the marzipan and brush the remaining jam on high of the cake Place the second sheet of marzipan on high of the cake.

Divide the rest of the marzipan into 11, and form into easy balls

Place the balls on high of the cake, uniformly across the edge

Beat the remaining egg and with it brush the marzipan toppings calmly

Utilizing a blowtorch, calmly warmth the cake topping till the marzipan turns golden brown

For 1 kg cake 


For the cake | Unsalted butter: 150 gm | Sugar: 150 gm | Eggs: 4 nos | Refined flour: 150 gm | Baking powder: 4 gm | Lemon essence: 2.5 ml | Combined fruit essence: 2.5 ml | Vanilla pod: 1 no | Apricot jam : 50 gm 


Cherry: 35 gm | Blackcurrant: 35 gm | Raisin: 35 gm | Apricot: 35 gm | Fig: 35 gm | Prunes: 35 gm | Dates: 35 gm SPICE MIX Ginger powder: 2 gm | Cinnamon powder: 2 gm| Nutmeg powder: 2 gm | Cardamom powder: 2 gm 


Almond powder: 125 gm | Icing sugar: 125 gm | Egg white: 1 no | Almond essence: 5 ml | 


For the marzipan 

Add the icing sugar and almond powder in a bowl and blend to mix. Beat the egg whites calmly and add to the almond powder and icing sugar. Combine to make a paste Add the almond essence and knead till the paste is easy and pliable, put aside For the cake Preheat oven to 180. Grease and line a 18cm/7in cake tin Cream the butter and sugar collectively in a mixing bowl utilizing a whisk or electrical beater, till pale and fluffy Regularly beat in 3 of the eggs till properly included after which sift within the flour and spice combine a little bit at a time to bake a batter


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