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Chocolate Filled Easter Cakes

These little cakes are a true delight. All the attributes of a doughnut but lighter. The vanilla sugar coated lips and a decadent, melting chocolate centre are just divine.

15-30 minutes

Lindt DESSERT Baking Chocolate



  • 200g Smooth Ricotta 
  • 50ml Milk
  • 1 Egg 
  • 100g Vegetable oil- Sunflower
  • 75g Raw caster sugar 
  • Little Vanilla bean paste 
  • Pinch Salt 
  • 400g Plain flour
  • 20g Baking powder
  • 180g Lindt DESSERT Premium Dark 

To finish

  • 75g Butter, melted 
  • 45g Sugar
  • Little Vanilla sugar

Serve slightly warm to ensure the centre to stay decadently melted. Use a round a cutter to make this all year around as they are too delicious to only enjoy at Easter.


  • 1


    • The oven to 180°C.

  • 2


    • All ingredients up to the vanilla bean paste into the bowl of your mixer and stir to combine.

  • 3


    • The salt, flour and baking powder, place onto the machine with a dough hook and work to a smooth dough.

      (Around 5 minutes)

  • 4


    • Dough from the bowl and briefly continue to knead on a flour dusted surface.

  • 5


    • Out the dough to around 3 mm thickness. 

  • 6

    In order to fill them

    • Use a technique like when making ravioli.

  • 7


    • Dough into strips slightly wider than the cutter you are using.

  • 8

    Place single chocolate squares

    • In intervals on half of the strips. Brush dough lightly with water to help it stick and top with a dough strip.

  • 9


    • Push out any extra air around the chocolate squares and using the cutter, cut out the shapes.

  • 10


    • Onto a baking paper lined tray and brush with melted butter.

  • 11


    • Until golden brown (around 15 minutes)

  • 12

    As they come out of the oven

    • Brush once again with melted butter and roll in vanilla sugar.


DESSERT Premium Dark

DESSERT Premium Dark

Enrich your chocolate creations with the Lindt Dessert Premium Dark Cooking Chocolate. A perfectly balanced dark chocolate for all your recipe needs.