Easter isn't Easter without an extra helping of chocolate.
And these Double Chocolate Whoopie Pies should do the trick nicely.
Back in the day Blue Peter used to feature a weekly cookery slot. You'd have Valerie Singleton/Janet Ellis/Anthea Turner/Konnie Huq (delete according to your generation) regularly cooking up a storm. It was my first exposure to cooking on the telly.
And what I came to think of as a stroke of genius was that each presenter had each ingredient carefully decanted in a separate bowl. It just looked so efficient. Of course recreating this at home meant tripling the washing up. Not so efficient.
But just for the blog I have had a go at being a Blue Petter presenter for the day. No, I won't be reaching the South Pole on kite skis and a snow bike. But here's the What Kate Baked Step-By-Step guide to Double Chocolate Easter Whoopie Pie Eggs. Complete with individually measured out ingredients of course.
Can I have a Blue Peter badge now?
1. Pre-heat the oven to 170C/Fan 150C/Gas Mark 4. Grease and line three baking sheets and using a pencil and egg or oval shaped stencil draw 14 Easter Egg shapes onto the lined baking sheets. Be sure to leave at least a few centimetres between each stencilled Egg. I printed off this Easter Egg stencil from the internet as a guide. The Eggs will expand during cooking.
2. Firstly, make the Chocolate Ganache filling: Melt together 200g dark chocolate, 100ml double cream and 50g butter in a small bowl suspended over a pan of gently simmering water:
3. Once melted, set aside to cool completely:
4. Sieve together 35g cocoa powder, 300g plain flour, a pinch of salt and 1tsp bicarbonate of soda and 1tsp baking powder in a large bowl:
5. In a second bowl cream together 100g unsalted butter, 175g light muscovado sugar, 1 beaten egg and 1tsp vanilla extract:
6. Add one third of the flour mixture to the creamed butter and sugar, and beat:
7. Add one third of a measuring jug of 125ml milk and cream together. Continue alternating between adding the flour mixture and milk until all combined and smooth:
8. Pipe the mixture onto the stencilled Easter Egg shapes on the baking sheet:
9. Use the back of a small spoon to smooth out the top:
10. Pop in the pre-heated oven for 15 minutes or until the Eggs are firm on top:
11. Allow to cool on the baking sheets:
12. Mix together 250g icing sugar with approximately 45ml of water until you achieve a smooth paste icing. Pipe the icing onto the cooled Eggs in a decoration of your fancy:
13. Like so:
14. Once the icing has firmed, spread roughly a teaspoon of the ganache onto the flat side of half the Eggs and sandwich with a second Egg:
15. Hurrah! A whole plateful of Easter Egg Double Chocolate Whoopie Pies:
- They are relatively straightforward to bake- a great Easter holiday project (Ohhh! I am really sounding like a Blue Peter Presenter now!)
- The Pies/Eggs are soft, chewy and can be frozen, uniced and unfilled
- This recipe makes approximately eight whole Eggs