Double chocolate Easter Danish

Double chocolate Easter Danish

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

Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 mins

Plus rising time

Method

  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.

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

  • Binder photo annácska

    13 September 2008

    annácska rated and commented on this recipe

    4 stars

    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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  • Binder photo Putt Putt

    07 February 2009

    Putt Putt rated and commented on this recipe

    4 stars

    very tasty, will make again.

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  • Binder photo Abi

    15 March 2009

    Abi rated and commented on this recipe

    5 stars

    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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  • Binder photo fiona

    12 April 2009

    fiona rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo sabrinad

    14 April 2009

    sabrinad rated and commented on this recipe

    4 stars

    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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  • Binder photo marzipan fiend

    17 April 2009

    marzipan fiend rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Deedlit90

    18 May 2009

    Deedlit90 rated and commented on this recipe

    5 stars

    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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  • Binder photo E.M.H

    12 May 2010

    E.M.H rated and commented on this recipe

    4 stars

    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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  • Binder photo Dani Gatt

    28 February 2011

    Dani Gatt commented on this recipe

    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.

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  • Binder photo msbake

    21 September 2011

    msbake rated and commented on this recipe

    3 stars

    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.

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  • Binder photo sarah's den

    09 April 2012

    sarah's den rated and commented on this recipe

    5 stars

    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.

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  • Binder photo parthenhope

    06 September 2012

    parthenhope rated and commented on this recipe

    5 stars

    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.

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  • Binder photo rachel4500

    15 April 2013

    rachel4500 rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 mins

Plus rising time

Looks and tastes sensational

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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