You can definitely use caster sugar instead of golden sugar in this recipe – I often do when I’ve run out of golden! This cake is awesome and way too addictive. I’m supposed to be cutting down on sugar but there’s no chance of that while this is sat in the fridge, but it’s so worth it. Hi Jane thank you so much for posting this recipe! Ant wait to try it out over Christmas! I was wondering when do you sprinkle the chocolate decor? Is it after the cheesecake has chilled for 5-6 hours? I have done a little experimenting as I had a few comments that the mixture ‘seizes’ slightly when making it. It still sets perfectly fine, and still tastes delicious, but the chocolate orange itself will seize. This means that the chocolate will go hard pretty much as soon as you start mixing it, so instead of having a smooth delicious mixture, you basically have a chocolate orange chip cheesecake.I wanted to stop this from happening if I could so I did a few experiments! Top tips! I am learning so much at the moment as only just started to make desserts. After making this I found your video on YouTube. Could have saved a lot of time as I did so much individually instead of just bunging everything in a bowl and mixing but hey ho you live and learn.

What you will need however is a 9″ square baking tin – here’s the one I use. Apart from that, you’ll just need a little baking paper too! Can I make this recipe without xanthan gum? tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge. It takes some effort to break this egg, but once you get in it's delicious - the very epitome of Easter indulgence. Classic Lindor, this egg got the right balance of lovely chocolate and a hint of orange Credit: Gary Stone Our Orange Chocolate gifts are the perfect balance of cocoa-rich chocolate and vibrant orange, adding a pep of citrus zest to any chocolate. We think it pairs particularly beautifully with milk and dark chocolate — the uplifting fruity flavour shining through, underscored by deeper, nuanced cocoa notes. Take a look and see for yourself.For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. I used 6 glass trifle bowls to make 6 individual cheesecakes and instead of a whole Terry’s orange I used a couple of bags of orange segments that worked well. A very traditional diamond-patterned egg which comes wrapped in the distinctive Chocolate Orange foil. Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!

Hi – Thank you so much! Unfortunately I can’t help what the magazine has printed and if they had to delete some words to make it fit to the magazine. As you can see on my post on here it says “Sprinkle on some orange zest sugar (Mix together the Orange zest and caster sugar until the sugar turns orange and its combined!), and then using the second chocolate orange, melt a few segments and drizzle over the cheesecake,” which is explaining to sprinkle over the orange zest sugar, and then drizzle. As you'd expect, it's the same flavour as the traditional Chocolate Orange but the chocolate is thinner and it loses something as a result. Use separate utensils and dishes for condiments, jams and spreads. Never ‘double dip’ your utensils if spreading onto food containing gluten! I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake. As there’s so little sugar in dark chocolate and no other sources of sugar in the recipe, that makes sugar play a very important role. This is the first recipe I ever made from this blog it was requested by my nephew for Halloween and it did not disappoint. I’m not a massive fan of choc orange flavour, I prefer choc mint but I have to say this was delicious and the whole family really enjoyed it.When they first come out of the oven, they’ll still be a little moist if you poke them with a skewer, but after allowing them to cool, they should be the perfect fudgy, consistency. This recipe is super easy to make, its a no-bake recipe and you will want to make it over and over and over!The good thing about this sort of thing is that if you don’t have Terry’s chocolate where you are, you can easily substitute it for normal plain or milk chocolate and add orange zest or flavouring too it to make it equally as delicious! You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together. Fortunately, that doesn’t apply here as my brownies are always so gooey and fudgy – they hold themselves together! Do I need weighing scales to make your gluten free Easter chocolate orange brownies? If you followed the recipe to the letter, then it’s likely that your oven was either too hot, or they were in too long. Overbaking brownies will mean they have no moisture to them and become more like a chocolate cake.

Because we only use natural flavourings in our chocolate, you get a truly authentic orange taste. Take, for instance, our Dark Chocolate Orange 70% Selector. Infused with essential oils from ripe Valencian oranges, each bite evokes a touch of sunshine with a zesty punch. But don’t worry, we strike the perfect balance, ensuring the fruit doesn’t become overpowering. In fact, orange complements the chocolate, bringing out the cocoa bean’s red berry notes. The bitter dark chocolate tasted almost healthy and while it's far better than many of the others, the egg alone still contains 26.9g of sugar and 46.3g of fat. In an airtight container, they should last 7-10 days. When they start getting a little dry, they’re probably past their best. Hi Jane, I love the sound of this recipe I’ve wanted to make it for ages! Chocolate orange is the best! 😍 going to try and make it for Christmas.It's made using Fairtrade cocoa and sugar and is palm oil-free though you do have to pay for those credentials. Whisk it fast and for a good amount of time, until it becomes pale, frothy and full of air. It’ll take longer and it’s a little more effort, but you can easily do it. Not many of us can afford to spend this much on an egg but if you can, it won't disappoint and should last you ages. Not with the mini eggs in them! The only part of this recipe that can’t be made dairy free are the Terry’s chocolate orange mini eggs which contain milk. Still perfectly edible, but not much of a brownie. Also, make sure you use dark chocolate ALWAYS and never use milk chocolate to make brownies – they won’t work! My brownies are really wet in the middle instead of being fudgy. What did I do?

I melted choc first, let it cool, then mixed cream cheese and whipped d cream separately. As I was wary that once I added the melted chocolate it would be too runny I made sure the choc had started to harden, as cooling it did not make the consistency sloppy in fact quite stiff and ready to put onto biscuit base. So my advice is to not have the chocolate too hot and runny. Also I used a small amount of low fat cream cheese and noticed this was not as stiff as the full fat cream cheese. So full fat would also help to keep the consistency stiff. Yep! You can freeze them for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it all first so you can defrost a slice at a time. but should they be called Chr-easter eggs or Eastmas eggs? I’ll spend several weeks pondering over that one myself)In a large mixing bowl, beat the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, adding 1 tbsp flour with each one, mixing between each addition, to combine. Gently fold in the remaining flour, the baking powder, the orange zest and a pinch of salt until no white streaks remain; stir in the milk and fresh orange juice. I’ve had my fair share of shop bought/chain restaurant cheesecake so had become quite disillusioned to the prospect of enjoying one due to the dullness sometimes experienced from most cheesecake’s. The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. Can you make the cupcakes with plain/all purpose flour? Well, dark chocolate is very low in sugar and high in cocoa butter, whereas milk chocolate is high in sugar and milk and much lower in cocoa butter.