Three Delicious Recipes for Easter from Chocolate Makers Lindt

Preheat the oven to 160C/140C Fan/Gas 3. Line two large, flat baking sheets with greaseproof paper.

Using an electric mixer, cream together the butter, sugar and vanilla extract until pale and fluffy.

Mix in the flour in four batches until all has been incorporated and you have a smooth dough.

Wrap the dough in cling film and chill in the fridge for 10 minutes.

Lightly dust a work surface with flour and roll out the dough to one centimetre-thick.

Cut into 24 rectangles that are four by five centimetres, big enough to fit a square of the Lindt chocolate. Using a spatula or palette knife, carefully transfer the shortbread rectangles to the prepared baking sheets, well spaced apart. Top each with a square of EXCELLENCE 70% Dark Chocolate and press into the dough slightly.

Bake for 12–15 minutes or until the shortbreads are golden. You may need to make them in batches.

Cool for two minutes on the baking sheets before sprinkling lightly with sea salt flakes. Leave to cool completely on the baking sheets before transferring to airtight storage containers. These will keep for up to four days at room temperature.

CHOCOLATIER’S TIP

Many flavours of Lindt EXCELLENCE work as substitutions for the EXCELLENCE 70% Dark Chocolate used here. Try our EXCELLENCE Orange Intense for a zesty twist, or go refreshing with Mint Intense.

For the cake: preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm round sandwich tins with baking paper. 

Whisk the yogurt, oil, eggs and orange zest together. In a separate bowl combine the sugars, carrots, flour and cinnamon. 

Gradually stir the wet ingredients into the dry until you have a smooth batter. 

Divide the batter between the prepared tins and bake for 50–55 minutes until the cake is golden on top and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. 

To make the drizzle: pour the cream into a saucepan, add the golden syrup, and slowly bring to a simmer. Stir in the chopped chocolate, followed by the butter, until smooth, melted and glossy. Pour into a heatproof bowl and set aside to cool.

For the cream cheese frosting: using an electric mixer, whisk the butter and cream cheese together until soft. Then add in the icing sugar and vanilla extract and whisk until the frosting is smooth and thick. 

To assemble: place the first cake onto a flat plate. Top with a quarter of the frosting and spread it in an even layer. Repeat with the second cake and another layer of frosting before topping with the final cake. Use the remaining frosting to cover the top and sides of the cake – a palette knife will help create a smooth and even layer. Allow to chill for 15 minutes in the fridge. 

Spread the chocolate drizzle on the top and sides of the cake. Arrange your choice of Lindt Easter chocolates (see Tip) over the top. 

CHOCOLATIER’S TIP 

Every Easter our Lindt Master Chocolatiers conjure up a range of luxurious Swiss chocolate Easter creations. You can also make this throughout the year and decorate with our smooth and creamy LINDOR Chocolate Truffles. 

Mix together the coffee and rum in a shallow bowl and set aside. 

In a large bowl, whisk the double cream until you have soft peaks. Set aside. 

In a separate bowl, beat the mascarpone with the sugar, vanilla extract and Amaretto liqueur for about two minutes or until smooth. Fold in the whipped cream until you have a smooth and creamy mix. 

Dip half of the ladyfingers, one at a time, into the coffee mixture. Ensure that both sides are soaked but do not stay in long enough to disintegrate (you want them to absorb the flavour but still stay intact – the colour should change slightly and they should soften a little). 

Layer the soaked ladyfingers into the base of a 1.25l deep dish (ours was around 18 x 18 x five centimetres) – you may need to break a couple of the biscuits to fit snugly or dip extra to cover the base. 

Top with half of the mascarpone mix, smoothing over with the back of a spoon in an even layer to completely cover the biscuits. 

Using a fine grater, grate over the Lindt EXCELLENCE 70% Dark Chocolate square to cover the surface (you may need two depending on the shape of your dish). Scatter over the quartered LINDOR 60% Dark Chocolate Truffles in an even layer. 

Soak the remaining ladyfingers and add on top (dipping extra if required). Top with the remaining mascarpone mixture, smoothing the top as before. Decorate with the halved LINDOR Milk Chocolate Truffles, cut side facing down, and dust with cocoa powder. Cover and chill for at least six hours, or overnight. 

Serve chilled or, if you prefer, remove from the fridge 30 minutes before serving to allow it to come to room temperature. 

CHOCOLATIER’S TIP 

The exact number of truffles and ladyfingers will depend on the size, and shape, of your dish.