Easter is a time to eat lots of chocolate. For non-religious folk like me, it’s a holiday for relaxing around the house and catching up with friends.
Our Grandpa Hipster pal, Fabio, recently moved into an apartment with his girlfriend. One might say it was love at first sight as their eyes met across the party, and within minutes of introduction they were already in a passionate embrace.
So now that they’re living together, I invited Jonas and myself over for Easter Sunday lunch. Fabio relented to my bossy imposition, but he neglected to tell me that their apartment doesn’t have a kitchen.
IT DOESN’T HAVE A KITCHEN. How is that even possible?
After going into convulsive shock, I pulled myself together and set about baking these little chocolate friands to share with the happy couple.
Part housewarming gift, part Easter gift, part pity-the-fools-that-don’t-have-a-kitchen gift.
Apart from being made with intense dark chocolate (70% cocoa), I hid a little Easter egg in the centre before baking. In this case I used two types of “cream filled” eggs, mint and strawberry, which worked as decent substitutes to the caramel eggs I would have preferred but failed to find.
Chocolate “Easter Egg” Friands
Based on a recipe by Jeremy and Jane Strode. Makes 12 friands.
200g dark chocolate, chopped
6 egg whites
125g almond meal
250g icing sugar, sifted
30g cocoa, sifted
80g wholemeal flour
12 filled mini Easter eggs
1. Preheat oven to 190C. Grease 12 friand moulds.
2. Melt butter and chocolate.
3. Lightly whisk egg whites.
4. Add melted chocolate and butter and stir.
5. Add almond meal and icing sugar and combine.
6. Add flour and cocoa and mix well.
7. Spoon half the mixture into moulds, add an chocolate Easter egg then top with remaining mixture.
8. Bake for 25 minutes or until cooked through.
9. Rest for five minutes before turning onto a cooling rack.