Food 4 April, 2017 Chocolate Filled Easter Cakes LINDT Share These little cakes are a true delight. All the attributes of a doughnut but lighter. The vanilla sugar coated lips and a decadent, melting chocolate centre are just divine. Ingredients 200g Smooth Ricotta 50ml Milk 1 Egg 100g Vegetable oil- Sunflower 75g Raw caster sugar Little Vanilla bean paste Pinch Salt 400g Plain flour 20g Baking powder 180g Lindt DESSERT Premium Dark To finish 75g Butter, melted 45g Sugar Little Vanilla sugar Tip: Serve slightly warm to ensure the centre to stay decadently melted. Use a round a cutter to make this all year around as they are too delicious to only enjoy at Easter. Method Preheat the oven to 180°C. Place all ingredients up to the vanilla bean paste into the bowl of your mixer and stir to combine. Add the salt, flour and baking powder, place onto the machine with a dough hook and work to a smooth dough. (Around 5 minutes) Remove dough from the bowl and briefly continue to knead on a flour dusted surface. Roll out the dough to around 3 mm thickness. In order to fill them use a technique like when making ravioli. Cut dough into strips slightly wider than the cutter you are using. Place single chocolate squares in intervals on half of the strips. Brush dough lightly with water to help it stick and top with a dough strip Gently push out any extra air around the chocolate squares and using the cutter, cut out the shapes. Place onto a baking paper lined tray and brush with melted butter. Bake until golden brown (around 15 minutes) As they come out of the oven brush once again with melted butter and roll in vanilla sugar.