Easter Special Choc ‘n Roll! || Cape To Cairo

Recipes

Choc ‘n Roll!

Chocolate makes everything better, right? And what could be more quintessentially Easter than a truckload of chocolate in any form, shape or colour! We’ve put together a selection of our favourite ways to enjoy all that Cape to Cairo has to offer in the choccie department, and I know you’ll find something that takes your fancy. Me? I’ll take them all thanks, with an extra drizzle of Bar-One sauce, please!

BAR-ONE RICE CRISPY TREATS

If you prefer, use regular chocolate instead of Bar-One.

Makes about 24 treats

Ingredients
4 bars (55g each) Bar-One chocolate, chopped
½ cup (125ml) butter
2 tsp (10ml) Moir’s vanilla essence
4 ½ cups (1,125l) popped rice
24 medium-sized cupcake papers
1-2 bags (50g each) Mr Sweet Speckled eggs

Method
1. Place the cupcake papers on a baking tray that fits into your fridge.
2. Place the chocolate, butter and vanilla in a heatproof bowl and microwave for
about 3-5 minutes, stopping to stir the mixture often.
3. Once the mixture has melted (a few lumps are okay), tip in the popped rice
and stir until they are all well coated in the chocolate mixture.

4. Using two spoons, divide the mixture between the cupcake papers. Make a
small indentation in the middle for the speckled eggs.
5. Top with speckled eggs and allow to set in the fridge for at least 30 minutes.
6. Store in an airtight container until ready to serve.

WHITE CHOCOLATE GANACHE CUPCAKES

You don’t have to make cupcakes – this works just as well as a full-sized cake. Be
sure to adjust the cooking time accordingly.

Ingredients
For the ganache:
1 cup (250ml) small white chocolate chips
½ cup (125ml) thick cream
2 tsp (10ml) Moir’s vanilla essence

For the cake:
1 box (580g) Ina Paarman’s vanilla cake mix
3 extra-large eggs
3/4 cup (180ml) butter, melted

¼ cup (60ml) sunflower oil
3/4 cup (180ml) milk
2 packets (50g each) Mr Sweet Speckled eggs

1. Place the white chocolate, cream and vanilla in a small saucepan and heat
gently until the chocolate starts to melt. Remove from heat and allow to stand
for 5 minutes, then beat mixture well until thick and smooth. Refrigerate to
set (about 2 to 3 hours).
2. Line 2 muffin pans with paper cups. Preheat the oven to 190°C.
3. Prepare the cake batter according to the packet instructions then spoon into
muffin tins.
4. Bake for 15-20 minutes or until a skewer inserted comes out clean. Allow to
cool completely.
5. Remove the ganache from the fridge and whisk using an electric beater until
fluffy and holding its shape. Spoon into a piping bag or Ziplock bag with the
end snipped off.
6. Pipe small rosettes onto the cupcakes and decorate with speckled eggs.

MARSHMALLOW EGG CHOCOLATE BROWNIES

These are incredibly moreish! Substitute the marshmallow eggs for squares of
chocolate or caramel.

Makes 16 brownies

Ingredients
1 packet (550g) Ina Paarman’s Chocolate Brownie Mix
2 extra-large eggs
½ cup (125ml) sunflower oil
¼ cup (60ml) melted butter
½ cup (125ml) milk
2 tsp (10ml) Moir’s Vanilla essence
12 Beacon Marshmallow Easter Eggs

Method
1. Preheat the oven to 180°C. Line a 20x20cm brownie pan with baking paper.
2. Mix the brownie ingredients according to the packet instructions.
3. Chop half the easter eggs into small bits and fold through the batter.
4. Spoon the batter into the baking tin and smooth the top.
5. Cut the remaining easter eggs in half through the middle and place them, cut
side up, onto the batter.
6. Bake for 20 minutes, or until mixture is just cooked but still a little gooey in
the centre.
7. Set aside to cool before removing from pan and slicing into squares.

Cook’s tip:
You can substitute the eggs with 200g of any of your favourite chocolate.
Serve the brownies hot with dollops of creamy vanilla ice cream.

CHOCOLATE PANCAKES WITH BAR-ONE CHOCOLATE SAUCE

Try adding some fresh blueberries or raspberries to the pancake batter – it’s heavenly!

Serves 6

Ingredients

For the Bar-One chocolate sauce:

4 bars (55g each) Bar-One chocolate, roughly chopped

3/4 cup (180ml) thick cream

2 tsp (10ml) Moir’s vanilla essence

For the flapjacks:

1 packet (500g) Snowflake Flapjack EasyMix

50g cocoa, sieved

3 extra-large eggs, separated

30ml melted butter

500ml milk

2 tsp (10ml) Moir’s vanilla essence

1 slab (80g) Cadbury’s Dairy Milk Whole Nut chocolate, chopped

Cooking oil for greasing the pan

For serving:

Chopped chocolate, berries and ice cream or cream

Place the Bar-One chocolate and cream in a heatproof bowl and microwave for 3-5 minutes, whisking often. Once the chocolate has melted, whisk until the mixture forms a thick glossy sauce. Set aside.
Sieve the flapjack mix and cocoa into a bowl.
Whisk the egg yolks, butter, milk and vanilla together in another bowl.
Gradually add the wet ingredients to the dry until well combined.
Whisk the egg whites until soft peaks form, and then gently fold into the batter using a metal spoon. Fold the chopped chocolate through.
Heat a pan over medium heat and wipe the surface with a paper towel dipped in oil.
Fry ¼ cupful’s of mixture until cooked through.
Serve pancakes warm with toppings and drizzled with chocolate sauce.