Double chocolate Easter Danish

Double chocolate Easter Danish

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(13 ratings)

Prep: 40 mins Cook: 45 mins Plus rising time

A challenge

Serves 8
Everyone loves a Danish pastry, especially when it’s chocolaty and big enough to share

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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For the dough

  • 175ml warm milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450g strong white flour
  • 1 sachet fast-action dried yeast
  • 50g golden caster sugar
  • 250g block cold butter, sliced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the filling

  • 200g toasted flaked almond
  • 50g icing sugar
  • 25g cocoa powder
  • 50g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg white
  • 50g dark chocolate, chopped into small places

For the glaze

  • 1 egg yolk
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • golden caster sugar, for sprinkling

For the icing

  • 50g icing sugar


  1. Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.

  2. For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.

  3. Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.

  4. Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.

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Comments (16)

nmaslin's picture

Just made this, we ate it worm and i did not bother with the icing on top but had it with some vanilla ice cream. Now we are big eaters in my family but a small slice was plenty, it tasted so good.

rachel4500's picture

Very easy to make! I am used to making cakes so this was exciting to try. I did leave it in the fridge overnight and it worked well. I thought the filling would be too rich but it actually tasted lovely.

leaver2010's picture

So easy! I make the dough the morning of the day before I am going to serve this and leave it in the fridge for the day, then I make the filling and assemble the pastry, leaving it to rise for the second time overnight. I find it doesn't take as long as it says to cook, maybe this is because I use a fan oven. Great served warm for breakfast.

1303sd's picture

Wonderful ,I took cake along to my daughter's BQ yesterday (Easter Sunday) and all the guests loved it will make again ,also easy to make.

msbake's picture

Easy and impressive looking cake! I found the cakey bit a little dry (probably my technique or a little too long in the oven perhaps?). I definitely think the filling could do with some extra sugar but this would depend on what kind of chocolate you use - I used Green and Blacks 70%..... will probably be trying it again with a different filling and adding something extra for a bit more flavour.

danigatt's picture

I am tempted to try this out for easter time but would like to know how many grams of yeast I should stir in the mixture.

emh123's picture

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!

deedlit90's picture

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

jemanser85's picture

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!!

marzipanfeind's picture

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.

sdeutrom's picture

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

savanskisan's picture

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!

fkwool's picture

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.

abigail's picture

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

putt-putt's picture

very tasty, will make again.

annahorvath's picture

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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