Cook club: Choclate Easter Loaf by Mandy Wrangles

Published March 31, 2015
Category: Cook Club, Eat It, Mandy Reviews

Mandy Wrangles_2_tn It’s almost Easter, and I have to confess this recipe was one of the trickier ones I’ve put together for Cook Club! After being inspired by an extremely delish photo I found online, I set about making my own version (of what looked like a really simple recipe) to share with you guys. Alas, I need to remember things on the internet can be deceiving! But never fear, Cook Clubbers, after three trials, we now have a simple, pretty much fail-safe Easter Loaf so full of chocolatey goodness it might just send us all into a diabetic coma.

WHAT YOU NEED:

Mixed chocolate bars. I used Cherry Ripe, Peppermint Crisp, Crunchie, Kit Kats, Wonka’s Cookie and Cream and mixed mini Easter eggs (but nothing too creamy – I made that mistake in attempts one and two). Look for bars that have colourful insides.

400g dark chocolate, chopped

50g butter, cubed

1 tin of condensed milk

A loaf tin

Grease proof paper (or similar, to line your tin)

HOW IT’S DONE:

Prepare your chocolates by unwrapping them all, maybe cutting some in half. You’ll need to work fast so have everything handy. Line your loaf tin with cooking paper.

In a medium saucepan set to a low heat, melt butter and condensed milk together, stirring constantly. Once they’re combined, add the chopped chocolate all at once and stir like crazy. It will come together thick and fast, so use your muscles.

Once your fudge base is combined, layer it in the tin with your prepared bars and Easter eggs, giving the tin a light tap between layers to get rid of any air bubbles. Continue layering bars, fudge, bars until you fill the tin to the top. Refrigerate for 24 hours, or at least overnight. When set, turn out of tin – you might need to give it a good tap on the bottom – and slice.

**Confession – my loaf tin is quite deep, so I ended up doubling the fudge mixture. Next time, I think I’ll add more bars and less fudge.

** Don’t be afraid to experiment! I think using milk chocolate in the fudge mix would work well – dark choc made this recipe very, very rich…though my family aren’t complaining! I’d love to see what variations you guys come up with.