Double Chocolate Easter Danish
This indulgent double chocolate Danish pastry is a showstopping bake, ideal for a special occasion. The flaky, buttery dough encases a rich filling of almonds, cocoa and dark chocolate. After proving, it is glazed, sprinkled with almonds and baked until beautifully golden. Once cooled, a simple icing drizzle adds the final touch. It serves eight, making it perfect for afternoon tea or as a dessert with coffee or ice cream.
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
Method
- You can prepare the dough the day before. Combine the milk and beaten egg in a jug. Place the flour, yeast, sugar, butter and a pinch of salt into a food processor. Pulse the mixture until it just starts to come together, with visible pieces of butter. Transfer to a bowl and use your hands to incorporate the liquid. Turn the dough onto a floured surface, knead it briefly, then roll into a rectangle. Fold the two short sides inwards so they meet at the centre, then fold the dough in half again. Repeat this rolling and folding process two more times, flouring the surface as needed. Cover the dough with cling film and let it rest in the fridge for at least 4 hrs or overnight.
- To make the filling, place 150g of the flaked almonds into a food processor with the icing sugar and cocoa powder. Blitz these ingredients until combined. Add the softened butter and egg white, pulsing to create a paste. Gently fold in the chopped dark chocolate and set this filling aside.
- Divide the chilled dough into two portions. Press one half firmly into the base of a 23cm non-stick springform cake tin. Spread the prepared filling over the centre of the dough, leaving a clear border around the edge. Place the remaining dough on top. Cover the tin with cling film and leave it in a warm spot for about an hour.
- Preheat your oven to 180C/fan 160C/gas 4. In a small bowl, beat the egg yolk with the 3 tbsp milk to make a glaze. Brush this glaze over the top of the pastry. Scatter the remaining almonds and a little caster sugar over the surface. Bake for 40-50 mins until the pastry is puffed and golden. Allow it to cool for an hour. Mix the 50g icing sugar with a few drops of cold water to create a runny icing, then drizzle it over the cooled cake. Serve in wedges.
Nutrition (per serving)
Nutrition data not available.
Recipe details
Skill levelA challenge
CategoryDessert
Cuisinescandinavian
