Easter Dinner Desserts?
Hello Eaters!
So, I've been tagged to make dessert for the b/f's family Easter dinner, in large part because my version of the Ina Garten Beatty's Chocolate Cake has been a big hit in the past. The request included 'because you are so good with chocolate'...but I'm tired of that chocolate cake. Anyone have some suggestions for a chocolatey Easter Dinner dessert?
It will be an entirely adult affair, so it doesn't have to be cutesy or involve me constructing bunny ears out of anything. Just something chocolate and delicious.
I
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41 Comments:
How about cream puffs with a lovely chocolate glaze? They'd sure go down easy after a big meal.
I've been making Nigella Lawson's Nutella Cake for a few family members' birthdays lately - it's surprisingly light yet rich in chocolate flavor - it's at http://www.recipezaar.com/Torta-Alla-Gianduia-Chocolate-Hazelnut-Cake-47108. Serve with fresh whipped cream and a few raspberries sprinkled around.
moibec at 12:19PM on 04/02/09
Chocolate Mousse, light fluffy delicious.
nelson5757 at 1:57PM on 04/02/09
@nelson - my first thought was chocolate mousse too! You could serve it with a little mint or maybe some berries?
thinkingincrayons at 2:18PM on 04/02/09
Mmmmm...chocolate mousse!
I'll probably pull out the lamb mold for a cake again this year. No kids, but it's more classic than cute. And I'm kind of a big kid, anyway.
dbcurrie at 2:32PM on 04/02/09
Lemon Cornmeal Cake with Lemon Glaze from Epicurious. That's what I plan on brining to my Easter gathering!
flavacrisp at 2:40PM on 04/02/09
The last few years I have made a carrot cheesecake, but I'm thinking about trying something new this time. Maybe a lemon pound cake with a chocolate glaze. Or a chocolate pound cake with a lemon glaze.
fenebabe at 2:47PM on 04/02/09
The first thing that came to my mind was something with strawberries, since they're just coming into season and pair so well with chocolate. Chocolate-strawberry shortcakes? Chocolate cheesecake with strawberry sauce/or strawberry cheesecake with chocolate sauce? I have a recipe for a white-chocolate and strawberry tart that I'm dying to make, so maybe something like that?
kimberlymac at 3:09PM on 04/02/09
I'm either doing a triple-layer carrot cake or a simple pound cake with fresh strawberries and homemade ice cream...
LoFromChi at 3:29PM on 04/02/09
i know you said you want the dessert to be chocolate but i reccomend a rocotta pie! think of it as a lightened up cheesecake. not only is it fab after dinner, it makes a great next day splurge with your morning coffee. my mother makes it every year for easter.
el bee at 3:55PM on 04/02/09
I'm still kind of planning my Easter menu, but the only think I know for sure is that I'm making this honey mango flan for dessert:
http://whatscooking.us/2009/03/31/mango-and-honey-flan/
PumpkinBear at 3:59PM on 04/02/09
Mississippi mud cake sometimes made it into Easter dinner when I was young. This is one of my all-time favorite cakes- its definitely a grown up crowd pleaser. Unfortunately I dont have my mother's recipe, but it was a dark chocolate loaf cake that included espresso and booze. Always served with lightly whipped and sweetened cream.
Embackus at 4:03PM on 04/02/09
@el bee My M I L makes ricotta pie and its awful because she must over bake it and I call it "dry pie" I have been making home made canolis for the past few years. I make the shells a few days ahead then just fill them. Having a pasta roller is nice because the dough comes out all the same thickness. I'm in the midst of making cream puffs for hubbys birthday tomorrow he doesn't care for cake.
WSLunch at 4:27PM on 04/02/09
After reading of @dbcurrie's lamb mold, I'm tempted to say--a nice chocolate lamb cake with cream cheese icing!
If that is cheating for a suggestion, why not chocolate cake with strawberry jam and/or strawberries between the layers, frosted with buttercream or cream cheese icing, topped with chocolate covered strawberries. Chocolate-y yet seasonal.
Chocolate silk pie is also chocolate-y yet light for spring.
HeartofGlass at 6:54PM on 04/02/09
My lightbulb just went on. Somebody mentioned Nigella, and then Easter sort of = fruit, or something relatively light, but if it needs to be chocolate...
TaDa! Chocolate Raspberry Pavlova - light/chocolate/fruit! I've had this recipe floating around for years and I think I'll finally make it. Chocolate meringue topped with whipped cream and berries! Maybe I'll do strawberries instead. I prefer raspberry, but seasonal and all.
http://www.nigella.com/recipe/recipe_detail.aspx?rid=283
MaresyDotes at 10:57PM on 04/02/09
Typically at Easter I will make a Trifle, layers of cake, whipped cream, fruit and custard. (Bird's). The cake is drizzled lightly when warm with either Grand Marnier, Chambord (if I'm using Raspberries). Or, I will make a sheet cake and poke it and pour in prepared warm jello!! (Ever heard of a poke cake?) Or warmed jam. Then, when cooled, I cube it and layer it accordingly. It's always a hit, layered in a nice trifle bowl or other glass bowl. If you don't like custard, or whipped cream, you can use prepared instant pudding and (argh!!!) Cool Whip. Trifles can be made so many ways, with whatever you have available.
lamora at 11:33PM on 04/02/09
Hands down we always have strawberry cake a big 2 layer cake just a plain yellow cake recipe from Betty Crocker mom would take sweetned heavy whipped cream and mix with sliced strawberries for the layers Then frost the entire top with just sweetened heavy whipped cream and then decorate the top with whole strawberries, very yummy and pleasing to the eye.
pjracz10 at 11:35PM on 04/02/09
Affagattos! A really good quality chocolate gelato, dropped by scoopfuls into espressos, and topped with whipped cream that has been sprinkled with raw sugar and shaved bittersweet chocolate. Awesome!
serious1 at 2:48AM on 04/03/09
I make a white layer cake (I use duncan hines mix) and then mix a jar of lemon curd with a bit of limoncello and heat it slightly to be spreadable. I put that in between the layers. Then I frost it with seven-minute frosting (the fluffly, marshmallow-y kind) and top it with microplaned lemon zest. Then I garnish the top center with daisies or something similar and voila--it tastes great and looks like I spent a LOT more time on it than I did. I have made this at the request of friends and family for various parties and it is always a hit. I think this would be a GREAT Easter dessert!
gourmetgal at 3:23AM on 04/03/09
looks like I'll be makiing the betty crocked yellow cake (not the mix) I add vanilla bean instead of vanilla and double. served with drunken strawberries (sliced berries soaked in a tiny bit of sugar and lots of shiraz and some rum) I know you shouldnt mix wine and rum but it really tastes wonderful. SO prefers it if I cube the cake and serve it almost as a trifley type dessert.topped with a totally decadent vanilla whipped cream, that I leave unsweetened because of the sweetness of the berries and the cake. I'm also thinking of making a yellow cake with layers of lemon and lime curd, but that ones still being thought up so who knows. What I really want is Jerzee's coconut cake, but SO doesnt care for coconut and making a whole cake just for me is just plain silly.
huneybumper at 8:02AM on 04/03/09
I'm making the chocolate caramel tart that was on Saveur's cover this month.....
http://www.saveur.com/article/Food/Chocolate-Caramel-Tart
I'm also going to do a light cake w/strawberry sauce. I was going to make whipped cream, but I love @LoFromChi's idea of homemade vanilla ice cream with the cake...so I think I'm going to do that.
mepolo at 8:30AM on 04/03/09
i don't know if the 'you're so good with chocolate' comment was because they really want something chocolate or just because they've got the dinner covered and didn't know what dish to charge you with. So, with that said, my all time favorite is Julia Child's Reine de Saba, aka Queen of Sheba Chocolate almond cake. it's almost, but not quite flourless.
Note, I've successfully made it substituting potato starch for the flour once for a friend with gluten allergies!
nightmoon at 2:23PM on 04/03/09
Thanks all for the fantastic suggestions! I have many ideas for Easter and the future.
@nightmoon--i have to say your comment is a bit befuddling. I was asked to make dessert--at other times, I've been asked to make side dishes, appetizers and main courses. Thanks for your suggestion on the Queen of Sheba cake--I'll leave the random and unfounded intimation that I have been asked to contribute dessert to keep me out of the way of the rest of the meal. Perhaps you might consider that SE is not the place to provide unsolicited speculation on other people's lives?
BananaMonkey at 3:30PM on 04/03/09
@serious1 affagatos! I had this dessert once in a very high end Northern Italian restaurant in Tobago of all places but forgot the name! I've been dreaming of it...for some reason I had built it up as something more complicated. Yumm!
BananaMonkey at 3:32PM on 04/03/09
@banannamonkey, A lttle touchy ay? The way you wrote it; 'you're so good with chocolate', sounds patronizing. Perhaps I misunderstood. I'm sure they would never want to keep you out of the way.
nightmoon at 1:01AM on 04/04/09
My favorite Easter dessert I make for my husband's family is Sicilian Ricotta Cheesecake.
It's so easy and so delicious!
You can find the recipe at http://staceysnacksonline.com under labels: desserts.
Stacey Snacks at 3:48PM on 04/06/09
I volunteered to make the rolls and dessert for our Easter family dinner. I think I've just about decided on white cupcakes (will probably use a mix) with a decadent chocolate (homemade) frosting. I want to use a decorator set and make a big vertical swirl on the cupcakes with the frosting. Then top with pastel Jelly Bellys and maybe a little green-tinted coconut. I know you said your chocolate dessert didn't need to appeal to the younger set, but this seems easy, tasty and festive. HTH.
Kendall
rundbay at 4:13PM on 04/06/09
I ripped this recipe for Chocolate Cheesecake out of an issue of Southern Living many years ago; I up the amount of semisweet chocolate to 8 oz. It's a great crowd pleaser:
1 1/2 c. chocolate wafer crumbs
1/4 t. ground nutmeg
1/2 c. butter, melted
2 (8-oz) packages cream cheese, softened
3/4 c. sugar
3 eggs
1 (8-oz) carton commercial sour cream
6 (1-oz) squares semisweet chocolate, melted
1 T. plus 3/4 t. cocoa
1 1/2 t. vanilla extract
1/2 c. whipping cream, whipped
Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries.
Yield: 10 to 12 serving
MMinNYC at 6:13PM on 04/06/09
Bunny heads I imagine....
Karna6e at 9:29PM on 04/06/09
@dbcurrie - I'm so excited to hear you have a lamb cake mold - we've been making "lamb cake" (with white frosting and shredded coconut, so it looks fuzzy) for years and I didn't think anyone else in the world did. Decoratively displayed on a bed of easter grass and jelly beans... ah, tradition.
Along side the lamb cake we always make a cassatta cake - recipes abound for this one, but it's basically 3 layers of pound cake (liquor-soaked!), 2 layers of whipped, sweetened ricotta, and a wonderful chocolate/espresso frosting. Yum.
CEBakes at 12:50PM on 04/07/09
A chocolate cream pie or tart would be nice, adorned with edible flowers.
Scoggdog at 4:30PM on 04/08/09
I like the chocolate meringue idea with fresh berries and some mint, or of course the trifle or anything else that includes Grand Marnier.
My kind of an after Easter meal crowd pleaser.
loujersey at 5:19PM on 04/08/09
lamb cake mold pound cake with strawberries. Also Lemon-angel cake dessert - Lemon bavarian with cubes of angel food stirred in and chilled in greased angel food pan, unmolded and cut like a cake. I frost it with whipped cream rosettes before serving.
dksbook at 5:44PM on 04/08/09
Thanks all for your fabulous suggestions!
BananaMonkey at 12:55PM on 04/09/09
Easter is over. What recipe won the prize and what did the diner's think? I am looking for an easy yet fabulous chocolate dessert as well. That cheese cake may make my list.
And is making chocolate mousse easy? Have never made it.
janaatwg at 9:23AM on 04/13/09
THERE'S NOTHING EASIER OR BETTER THAN GOOD OLE BREAD PUDDING. SAUCE IT WITH RUM CREAM SAUCE OR ANY NUMBER OF FRUIT SAUCES, LIKE RASPBERRY CREAM. UMMM.
old chef at 9:32AM on 04/13/09
@janaatwg--well after all that careful planning and forethought, I managed to run myself out of time. I had planned to go the cheesecake route, then realized at the last minute I don't have a spring form pan (I'm young and unmarried--my kitchen supplies are sad at best). Since I got another email that made mention of the b/f's brother in law talking excitedly about my chocolate cake, I took the easy road.
So, in the end it was Ina Garten's Beatty's Chocolate cake, made into cupcakes with mocha icing-each garishly adorned with a yellow Peep; lemon loaf for anyone who wanted something a bit lighter, chocolate haters in the crowd, smoked almond and sea salt chocolate bark, dark chocolate and candied ginger bark, and for a hint of the savory--to accompany the cheese course-Thyme Parmesan shortbread crisps, finished with a little smoked paprika. So-more than the single dessert I had planned, but all easy tried and true recipes. I think I'll try some of these more adventurous suggestions at home before debuting them to a crowd, no matter how appreciative.
BananaMonkey at 10:35AM on 04/13/09
i did key lime pie , with real key limes: pastry crust, lime curd, meringue - everything from scratch - it was a big hit.
in the past I've done - carrot cake, something about easter, bunnies and carrots I guess. I like to decorate it with peep bunnies. and it's gotta have cream cheese frosting, raisins and lots of fresh grated carrots!
Gizmosma at 11:51AM on 04/13/09
@bananamonkey-I arrived home at 12:30am on Easter Morning from the Magic Kingdom so dinner was steaks on a grill! Dessert was a cup of Blue Bunny ice cream. No thinking since I was pretty fried. I need to get into a better class of friends like you have. I am the only one that really embraces gourmet cooking. I am blessed to have them, but hamburgers and hotdogs and crispy burnt chicken on the grill wears.
I have tried two of Ina Garten's vegetable dishes and was not pleased. Do you like all of her recipes or just her desserts? What a great idea to make them into cupcakes. I need to pull together a guest list for a dinner party-I feel the need to spread some love around via my kitchen! This desserts thread has inspired me.
janaatwg at 3:45PM on 04/13/09
@janaatwg--the Magic Kingdom sounds like fun! I've never been. I've had great success with Ina's recipes. I've made her french onion soup, brussels sprouts and I believe a few other things. They can run on the expensive side, because she loves extremely high quality ingredients, but I find that her recipes are generally bang on. That cake is a titch finicky, sometimes it rises and sometimes it sinks-I believe it has to do with the type of cocoa powder, but in my experience it's delicious either way, and her icing is so decadent that it covers a multitude of baking sins.
I am lucky that my family and the b/f's are both food lovers!
BananaMonkey at 4:44PM on 04/13/09
@bananamonkey-The Magic Kingdom is magical:-) but tiring and expensive. Hope you get to go one day. Took the grandkids 6 and 17. Plan very carefully as the food is just not what a gourmand would love. Get a condo/a kitchen if you are as fussy as we are.
Anyway, did you get Ina's recipes off the internet or her cookbooks. Would love to try some more as she seems to have a following. I do love to watch her on TV-calming. Good food/good ingredients cost money anywhere you are these days. I just want good tastes for my efforts and money. Try Mario Batali's Babbo Cookbook for interesting, complex and sometimes pricey foods. Never a disappointment. For me the more complex the better!
janaatwg at 8:35PM on 04/13/09
@janaatwg --sorry for the delay. I love cookbooks, but am on a budget, so rarely buy them. I get Ina's recipes off the food network site. Sometimes, what's not there is on the Canadian site foodtv.ca
All the best!
BananaMonkey at 11:08AM on 04/15/09