Double chocolate Easter Danish

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• annácska

  13 September 2008

  annácska rated and commented on this recipe

  

  I've already made it twice, and all my family love it! As I'm a great fan of cardamom I put some cardamom seed in the filling, and made the icing with dark chocolate and cream. It's easy, lovely and tastes great! Absolutely worth trying!

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• Putt Putt

  07 February 2009

  Putt Putt rated and commented on this recipe

  

  very tasty, will make again.

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• Abi

  15 March 2009

  Abi rated and commented on this recipe

  

  Easy to make, remember to leave enough time for the dough to rise. Tastes very good this is the 2nd time made and my husband made it this time very easily. Yummy yummy yummy

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• fiona

  12 April 2009

  fiona rated and commented on this recipe

  

  Made the dough up and rested overnight in fridge - made this morning for easter breakfast - delicious!!! So easy to make although dough did need a bit of work to press into tin as had been in fridge overnight - Def make again - great just warm from the oven.

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• Sandra

  13 April 2009

  Sandra commented on this recipe

  I`ve just made this today - made the dough last night and put it in the fridge - I took it out this morning and left it to warm up to room temperature.,which made it easier to mould into the tin, I also used a 23cm ordinary loose bottomed cake tin, as I didn`t have a springform. Unfortunately I was impatient and took it out of the oven after 30 mins and it wasn`t properly cooked, but it is still delicious and my husband has had three pieces already!

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• sabrinad

  14 April 2009

  sabrinad rated and commented on this recipe

  

  Absolutly brilliant. It tasted really good. Considering i am not a confident baker it was quite easy to make with impressive results.

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• marzipan fiend

  17 April 2009

  marzipan fiend rated and commented on this recipe

  

  I made this using fresh yeast (about 15-20g), which I added to the milk (warmed) and left to froth before mixing in the egg. I don't have a food processor, so used my hands to mix the dough, and did the filling in a blender. It turned out great - it looked exactly like the picture and tasted really good. We had it as part of our Easter Sunday lunch with friends, served with cream. It kept for a couple of days wrapped up. I might try this again with different fillings e.g. cinnamon and dried fruit.

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• Jemanser85

  12 May 2009

  Jemanser85 commented on this recipe

  Great recipe, I changed it into a pecan-almond danish by omitting choch pieces (I used chopped pecans) and cocoa powder (ground pecans instead) and it was a hit! Thinking of a coffee and walnut version at some point too!!

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• Deedlit90

  18 May 2009

  Deedlit90 rated and commented on this recipe

  

  I haven't made a cake for years, and the oven in my rented house is old and rubbish and the temperature inside has no bearing on what I turn the knob too, but despite all this the cake came out great and my friends all loved it! I am definitely going to make this one again! YUM

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• E.M.H

  12 May 2010

  E.M.H rated and commented on this recipe

  

  very nice, I didn't bother resting it in the fridge overnight and it was fine, I have made it since but rather than one large cake I made it into smaller buns for the children's lunchbox, I also added some cinamon to the chocolate mixture and used some cinamon Icing on the top ...... they only made it to the lunchbox once! they dissapeared in a flash!

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Ingredients

FOR THE DOUGH

• 175ml warm milk
• 1 egg , beaten
• 450g strong white flour
• 1 sachet fast-action dried yeast
• 50g golden caster sugar
• 250g block cold butter , sliced

FOR THE FILLING

• 200g toasted flaked almonds
• 50g icing sugar
• 25g cocoa powder
• 50g butter , softened
• 1 egg white
• 50g dark chocolate , chopped into small places

FOR THE GLAZE

• 1 egg yolk
• 3 tbsp milk
• golden caster sugar , for sprinkling

FOR THE ICING

• 50g icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 45 mins

Plus rising time

Ingredients

FOR THE DOUGH

• 175ml warm milk
• 1 egg , beaten
• 450g strong white flour
• 1 sachet fast-action dried yeast
• 50g golden caster sugar
• 250g block cold butter , sliced

FOR THE FILLING

• 200g toasted flaked almonds
• 50g icing sugar
• 25g cocoa powder
• 50g butter , softened
• 1 egg white
• 50g dark chocolate , chopped into small places

FOR THE GLAZE

• 1 egg yolk
• 3 tbsp milk
• golden caster sugar , for sprinkling

FOR THE ICING

• 50g icing sugar

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