Name: Double chocolate Easter Danish
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Danish
Ingredients: 175ml warm milk; 1 egg beaten; 450g strong white flour; 1 sachet fast-action dried yeast; 50g golden caster sugar; 250g block cold butter sliced; 200g toasted flaked almond; 50g icing sugar; 25g cocoa powder; 50g butter softened; 1 egg white; 50g dark chocolate chopped into small places; 1 egg yolk; 3 tbsp milk; golden caster sugar for sprinkling; 50g icing sugar

Home
Recipes
Double chocolate Easter Danish

Double chocolate Easter Danish

Barney Desmazery

Save recipe

Serves 8

A challenge

Prep: 40 mins

Cook: 45 mins

Plus rising time

A star rating of 4.5 out of 5.15 ratingsRate

loading...

Everyone loves a Danish pastry, especially when it’s chocolaty and big enough to share

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easter Riviera Pie

A star rating of 3 out of 5.2 ratings

Chocolate tiffin Easter nest

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

For the dough

175ml warm milk
1 egg

beaten
450g strong white flour
1 sachet fast-action dried yeast
50g golden caster sugar
250g block cold butter

sliced

For the filling

200g toasted flaked almond
50g icing sugar
25g cocoa powder
50g butter

softened
1 egg white
50g dark chocolate

chopped into small places

For the glaze

1 egg yolk
3 tbsp milk
golden caster sugar

for sprinkling

For the icing

50g icing sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.
step 2

For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.
step 3

Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.
step 4

Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.

Recipe from Good Food magazine, April 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now