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Gold Bunny Cake
Serves 8-10
Lindt Excellence 70%
45-60 minutes
Ambitious

A modern cake made up of moist chocolate mud cake and rich chocolate crème. Perfect Easter decadence.

Print the recipe
  • 75g Butter
  • 66g Lindt Excellence 70% Cocoa 
  • 130g Caster sugar
  • 100ml Strong coffee
  • 1each Egg 
  • 15g Crème Fraiche 
  • Little Vanilla bean paste 
  • 20g Cocoa powder
  • 95g Flour
  • 3g Bicarb Soda
  • 2g Baking powder
  • 150g Cream 
  • 7g Glucose
  • 7g Caster sugar
  • 50 Lindt Excellence 70% Cocoa 
  • Little salt 
  • Little meringues
  • Little macarons 
  • Lindt Fruit Sensation 
  • Lindt Easter chocolates such as Mini Gold Bunny and Mini Eggs 
1

For the Cake

Melt together the butter and chocolate.

2

Mix the

Sugar and the coffee and stir to dissolve.

3

Lightly whisk

The egg and add to the chocolate mixture. Then add the Crème Fraiche and vanilla.

4

Sift together

The dry ingredients and add to the chocolate mixture creating a smooth batter.

5

Line

A baking tray (30x21cm) with baking paper and pour in the batter.

6

Bake at 175°C

For 17-20 minutes or until a skewer comes out cleanly.

Set aside to cool.

7

For the Crème

Combine the cream, glucose and caster sugar. Bring to the boil.

8

Add the chocolate

And salt. Using a stick blender, create a smooth mass. 

Cover directly with cling film to avoid a skin and place in the fridge overnight.

9

To assemble

Whip the crème gently like whipped cream and set aside.

10

Cut

Out 2 LINDT Gold Bunny outline shapes out of the cake slab (side by side) and place one of the cakes onto the serving platter.

11

Top with half the crème

And the second layer of cake.

Then cover the surface of the second layer with remaining crème. (best use a piping bag for a decorative pattern)

12

To finish

Decorate with little meringues, macarons, LINDT Fruit Sensation and of course Lindt Easter chocolates.

13

Happy Easter!

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