These recipes could rightly be accused of being firmly on the well trodden if rapidly melting piste. Chocolate at Easter you say, never heard that one before.
Bear with me.
For me these are off piste. I have a strong tendency to take a ‘normal’ cake recipe & replace half the constituent parts with brown foods & chewy things in pursuit of health & eternal gut happiness. The yardstick for success here is often ‘they taste OK’ or ‘you can hardly tell it’s made with [spelt/rye/chia]’. Rarely are you rewarded with the same delight as only a toddler smeared from ear to ear in sticky, chocolately mess can express.
This occasion however demanded guaranteed success and so it was going to be a cake recipe your granny would have recognised or nothing at all. The extra-lightness is achieved by relentlessly beating all the ingredients as they go in, falling back to the principles your granny would have tried to instil of creaming the butter & sugar, whisking the eggs & gently folding in the flour. No big secrets.
If you are tired of eating chocolate straight from the bar, or when the last of the celebratory chocolate is found lurking in the bottom of the treats box, try these recipes which both use melted chocolate to give a delicious, real chocolate flavour. I’ll try them again some time with wholemeal flour & spelt flakes if only in the name of research.
Save-it Sarah's Off Piste Recipes 