From festively shaped lollipops to indulgently rich chocolate cakes, create a special Easter with Lindt’s luxury chocolates and latest selection of recipes. Open everyday in Designer Outlet Roosendaal.
Happiness is chocolate! Lindt offer you delicious recipes, that you have to try out this easter.
You can visit Lindt everyday from 12am - 5pm.
All health and safety measures apply. When you want to visit Lindt, please always wear a mask.
Hop into Easter with Lindt
Forget the eggs this Easter. Take chocolate to the next level with these irresistible home bakes from master chocolatiers Lindt. From carrot cake with a twist to egg-cellent Easter cake pops, every bite will have you bouncing with joy.
Serves 10 to 12
INGREDIENTS For the cake 540 g grated carrots 320 g sunflower oil 6 large eggs 440 g caster sugar 480 g plain flour 2 tsp baking powder 1 large orange, zest only For the chocolate discs 150 g Lindt Excellence 70% Cocoa Dark Chocolate, melted For the chocolate drizzle 90 ml double cream 20 g golden syrup 90 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped 20 g unsalted butter For the cream cheese frosting 375 g cream cheese, at room temperature 90 g unsalted butter, softened 130 g icing sugar A couple of drops of vanilla extract To decorate Lindt Easter Chocolates (such as mini Lindor eggs, mini bunnies and our classic Lindt Gold Bunny) Chocolate Shards
For the cake: preheat the oven to 170°C/150 Fan. Grease and line a deep 18 cm / 7-inch loose-based round tin.
Tip the carrots into a food processor, pour in the oil, and blitz to a puree.
In a separate bowl, whisk together the eggs and sugar until pale and the sugar has dissolved.
Stir in the carrot puree, followed by the flour, baking powder and orange zest. Mix well until you have a smooth batter.
Pour into the prepared tin, cover the top with foil (to prevent too much browning) and bake for around 2 hours or until a skewer inserted into the centre comes out clean (check after 1 hr 45 minutes). Leave to cool completely in the tin.
Meanwhile, make the shards: Line 3 plates with greaseproof paper. Pour 1 disc of the melted chocolate onto each plate (so that you have 3 discs) and spread, using a palette knife, to form a circle just smaller than the cake tin. Leave to set.
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 heat-proof bowl and set aside to cool.
Once the cake has completely cooled, remove from the tin and use a serrated knife (e.g a bread knife) to cut into three equal layers. Set aside whilst you make the frosting.
For the frosting: using an electric mixer, whisk together all the ingredients until light and smooth.
To assemble: place the first cake onto a flat plate. Top with a little icing and spread in an even layer. Top with a disc of chocolate, followed by a little more icing, smoothing as before. Repeat with the second cake, adding another layer of icing, chocolate disc and icing before topping with the final cake. Use the remaining icing to cover the top and sides of the cake - a palette knife will help create a smooth and even layer.
Drizzle the melted chocolate on the top and side of the cake (as in the photo). Break the remaining chocolate disc into shards and arrange on top of the cake alongside your choice of Lindt Easter chocolate creations.
INGREDIENTS 250 g plain flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp bicarbonate of soda ½ tsp mixed spice ½ tsp salt 250 g caster sugar 4 eggs 250 ml vegetable oil 2 tsp vanilla extract 150 g grated carrots (about 3 small) For the frosting 100 g Lindt Excellence White Chocolate with a Touch of Vanilla, finely chopped 250 g full-fat cream cheese, at room temperature 60 g unsalted butter, at room temperature 125 g icing sugar 50 g desiccated coconut 1 Lindt Chocolate Bunny 1 pkt Lindt Chocolate Mini Eggs
Preheat the oven to 180°C/160 Fan/Gas Mark 4. Grease and line three 15 cm / 6-inch loose-based round cake tins with greaseproof paper.
Whisk together the flour with the baking powder, spices, bicarbonate of soda and salt until well combined. Set aside.
In a separate bowl, beat the eggs with the sugar, oil and vanilla extract.
Stir the wet ingredients into the dry ingredients until just combined. Fold in the carrots. Spoon evenly between the prepared tins and smooth over the tops.
Bake for around 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool completely in the tins before turning out onto wire racks.
Meanwhile, make the frosting: Place the chopped chocolate into a heat-proof bowl set over a saucepan of barely simmering water. Stir gently until melted. Remove from the heat and leave to cool slightly.
Beat the cream cheese with an electric mixer until light and fluffy. Beat in the butter and cooled white chocolate until blended, then beat in the icing sugar until smooth. If the frosting is too soft, chill in the fridge for 10 to 15 minutes to firm up enough to pipe.
Place one cake onto a flat plate. Using a palette knife, spread with one third of the frosting and top with a second cake. Repeat with another third of frosting and the final cake. Spread the remaining frosting on the top and down the sides of the tiers, creating a ‘naked’ effect (as in the picture).
Sprinkle the top of the cake with coconut, leaving a 2.5 cm / 1-inch border. Unwrap the Lindt Chocolate Bunny and set in the centre, surrounded by Lindt Chocolate Mini Eggs.
Chill for at least 1 hour before serving.
INGREDIENTS 12 x 18 g Lindt Lindor Milk Chocolate Eggs 200 g Lindt Excellence White Chocolate with a Touch of Vanilla, chopped To decorate Your choice of sugar sprinkles and edible decorations (you could also use freeze dried raspberries or finely grated chocolate) or coloured royal icing or writing icing You will also need 12 x lollipop sticks
Put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool - but not set.
Carefully peel away the foil wrapper from the bottom of each egg to expose a small area of chocolate and gently insert a lollipop stick, pushing halfway into the centre. Completely remove and discard the foil wrapper.
Gently dip the eggs into the cooled melted chocolate, swirling to coat completely. Gently tap against the side of the bowl to remove excess chocolate.
Hold over a plate (or sheet of greaseproof paper) and sprinkle with your choice of decorations - if using royal icing or writing icing, leave the chocolate coating to set (see next step) before piping on your decorative pattern.
Carefully stand in tall glasses or the holes of a colander or grater (taking care to ensure they do not touch) until set. Repeat with the remaining eggs.