I was contacted by Green & Black's Canada to create a dessert using their Organic Chocolates. Since Easter is coming I created a dessert that your guests will love. It is a moist Dark Chocolate Cake top with a warm Chocolate Sauce, vanilla ice cream and a cute homemade Chocolate Bunny. My son loved it. In this dessert I am using three kinds of chocolate: the Green & Black's Organic Organic Dark Chocolate with 70% Cocoa, the Green & Black's Organic Milk Chocolate with Whole Roasted Almonds, the Green & Black's Organic White Chocolate with Madagascan Vanilla. Let me tell you that all of these chocolates are yummy on their own and after the first bite you will want to eat the whole bar :)
Exciting news for my readers, 5 lucky readers of La Cuisine d'Hélène will have the chance to receive 2 bars each of Green & Black's Organic Chocolate.
In order to enter the contest I am asking that you click on the:
Green & Black's Canada Facebook page find the picture of my creation with the cute Chocolate Bunny, scroll over and click 'Like'.
Everyone that did participate and baked a creation will be judged by Green & Black's team members on the basics of visual appeal, creativity and public response.
Please vote and come back to enter the giveaway using the Rafflecopter below. Good luck and you will love the Green & Black's Organic Chocolate if you win. Also take the time to 'Like' Green & Black's Canada on Facebook. That will give you more chances to win.
a Rafflecopter giveaway
Green & Black’s Organic Dark Chocolate Cake with Warm Chocolate Sauce
This moist, dark chocolate cake is a delicious recipe for Easter. Serve it with a warm chocolate sauce and vanilla ice cream. Homemade Easter chocolates add that extra festive touch!
Dark Chocolate Cake
250 ml (1 cup) Green & Black’s Organic 70% Dark, finely chopped
310 ml (1 1/4 cups) Water
310 ml (1 1/4 cups) Dates
5 ml (1 tsp) Baking soda
125 ml (1/2 cup) Butter, softened
125 ml (1/2 cup) White sugar
1 Egg white
5 ml (1 tsp) Almond extract
310 ml (1 1/4 cups) All-purpose flour
10 ml (2 tsp) Baking powder
2 ml (1/2 tsp) Salt
Warm Chocolate Sauce
200g (7 oz) Green & Black’s Organic Almond
125 ml (1/2 cup) Heavy cream (35%)
Homemade Easter Chocolates
100g (3 1/2 oz) Green & Black’s Organic White
100g (3 1/2 oz) Green & Black’s Organic Milk
12 Easter-themed chocolate moulds
For the Dark Chocolate Cake:
Preheat oven to 175 C (350 F). Spray a 12-cup square muffin pan with Pam. If you don't have square muffin pan, use a regular muffin pan.
Bring the water and dates to a boil in a saucepan for three minutes. Turn off the heat and add the baking soda then let cool at room temperature.
Melt 125 ml (1/2 cup) of the chopped Green & Black’s Organic 70% Dark chocolate in a bowl over a double boiler then let cool at room temperature. Meanwhile, sift together all-purpose flour, baking powder and salt in a medium-sized bowl and whisk well.
In a large bowl, combine and stir the sugar with the soft butter then fold in the egg, egg white and almond extract and mix well. Then add half of the flour mixture and continue mixing.
Fold in the dates and melted chocolate and add the remaining flour mixture. Add in the remaining 125 ml (1/2 cup) of the chopped Green & Black’s Organic 70% Dark chocolate and mix well.
Pour batter into the muffin pan and bake for 20 minutes (or until there is no moist batter when a cake tester is inserted into the centre of the cake).
Remove from the oven and allow cakes to cool briefly in the pan before inverting onto cooling racks.
For the Warm Chocolate Sauce:
Melt the Green & Black’s Organic Almond bars with the cream over a double boiler.
Homemade Easter Chocolates:
Melt one 100g Green & Black’s Organic White Chocolate bar over a double boiler. Fill part of your Easter-themed chocolate mould with the melted White chocolate.
Melt one 100g Green & Black’s Organic Milk Chocolate bar over a double boiler. Fill the rest of your Easter-themed chocolate mould with the melted Milk chocolate.
Insert a toothpick into each chocolate mould and place in the freezer. Leave to chill for 5 – 10 minutes then invert to unmould your chocolates.
This cake is best serve warm. Place one cake square into a plate and spoon the Warm Chocolate Sauce on top. Serve with a scoop of vanilla ice cream and garnish with a homemade Easter chocolate.
Portions: Makes 12 servings.
Disclosure: La Cuisine d'Hélène was provided free product(s) by the above mentioned company or their PR Representative to complete this review. All of the opinions are strictly of La Cuisine d'Hélène and no one else. The opinions are honest and not influenced by the monetary compensation in any way.