Double chocolate Easter Danish

Double chocolate Easter Danish

  • 1
  • 2
  • 3
  • 4
  • 5
(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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the dough

    • 175ml warm milk

      Milk

      mill-k

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

    • 1 egg, beaten
      Eggs

      Egg

      egg

      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

      Butter

      butt-err

      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

      Butter

      butt-err

      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

      Milk

      mill-k

      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

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    nmaslin
    16th Jan, 2016
    5.05
    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
    15th Apr, 2013
    4.05
    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
    6th Sep, 2012
    5.05
    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
    9th Apr, 2012
    5.05
    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
    msbake
    21st Sep, 2011
    3.05
    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
    28th Feb, 2011
    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
    12th May, 2010
    4.05
    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
    18th May, 2009
    5.05
    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
    jemanser85
    12th May, 2009
    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
    17th Apr, 2009
    4.05
    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.

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.