Easter Baking Delights: Edd Kimber's Chocolate Recipes for Bank Holiday
As the bank holiday weekend approaches, many of us look forward to relaxing with Easter eggs within easy reach. For those seeking something special or hosting guests, Edd Kimber's new cookbook, Chocolate Baking, offers a range of tasty treats. Edd, the first-ever winner of The Great British Bake Off in 2010 and now a bestselling food writer, has shared recipes perfect for the occasion.
Super Speedy Chocolate Snack Cake
Edd describes this cake as a failsafe option for last-minute guests or a quick dessert. "It also happens to be an incredibly good vegan chocolate cake, dense and fudgy like all good chocolate cakes should be," he adds. This simple one-layer cake can be dressed up or down, and it pairs wonderfully with hot fudge sauce and vanilla ice cream.
Ingredients (serves 8):
- For the cake: 240ml soya milk, 175g light brown sugar, 100ml vegetable oil, 1 tsp apple cider vinegar, 75g plain flour, 75g wholemeal rye flour, 50g cocoa powder, 1 tsp instant espresso powder, ½ tsp baking powder, 1 tsp bicarbonate of soda, ½ tsp fine sea salt.
- For the water ganache glaze: 100g dark chocolate, 2 tbsp light brown sugar, 75ml water, 1 tbsp refined coconut oil.
Method:
- Preheat oven to 160C fan. Grease and line a 20cm round cake tin.
- Whisk milk, sugar, oil, and vinegar until smooth. Combine dry ingredients in a bowl, then mix with wet ingredients to form batter.
- Bake for 35-40 minutes until springy. Cool for 10 minutes before transferring to a wire rack.
- For ganache, melt chocolate. Dissolve sugar in water over heat, then mix with chocolate in stages. Add coconut oil and pour over cooled cake.
Miso and White Chocolate Cookies
Edd explains that the white chocolate's sweetness is balanced by miso, adding depth and savoury notes. "This tangy fermented bean paste helps to make these cookies a sweet and salty joy," he says.
Ingredients (makes 12):
- 225g unsalted butter, 200g light brown sugar, 150g caster sugar, 2 large eggs, 65g white miso paste, 1 tsp vanilla extract, 300g plain flour, 100g wholemeal plain flour, ½ tsp fine sea salt, ¾ tsp bicarbonate of soda, ¾ tsp baking powder, 350g white chocolate, flaked sea salt (optional).
Method:
- Beat butter and sugars until fluffy. Add eggs one at a time, then miso and vanilla.
- Mix dry ingredients separately, then combine with butter mixture. Fold in chocolate.
- Refrigerate dough for 4 hours. Roll into 70g balls, sprinkle with salt, and bake at 160C fan for 13-15 minutes until golden.
Blueberry Tarragon White Chocolate Cheesecake
Edd recommends this no-bake cheesecake as a crowd-pleaser. "This white chocolate version uses Biscoff biscuits for a toasty flavour and is topped with a blueberry compote infused with tarragon for a herbal aniseed note," he notes.
Ingredients (serves 10-12):
- For the biscuit base: 250g Lotus Biscoff biscuits, 125g unsalted butter, ½ tsp flaked sea salt.
- For the cheesecake: 150g white chocolate, 115g cream cheese, 115g mascarpone, 125ml whipping cream, 1 tsp vanilla bean paste.
- For the compote: 350g blueberries, 50g caster sugar, juice of ½ lemon, 2 tbsp tarragon, 1 tbsp cornflour.
Method:
- Crush biscuits, mix with butter and salt, then press into a tart tin and refrigerate.
- Melt chocolate, cool slightly, then whisk with cheesecake ingredients until thick. Spread over base.
- For compote, cook blueberries, sugar, lemon, tarragon, and water until reduced. Thicken with cornflour, cool, then stir in remaining blueberries and spoon over cheesecake.
These recipes from Edd Kimber's Chocolate Baking provide delicious options for the Easter bank holiday, ensuring a sweet and memorable celebration.
