Easter chocolate treats

It’s a sweet time at the RACV Club, with dining events, a family egg hunt and a divine Baked Chocolate Mousse Cake to make at home.

It’s a sweet time of year to join us at RACV Club and delve into the decadent cocoa-infused goodness of Easter. RACV Club will be hosting fun activities for the family to enjoy over the Easter break.

Navigate your way around the RACV City Club with their giant Easter egg hunt with a twist. 

“Giant chocolate eggs will be placed in outlets around the City Club,” says RACV City Club Executive Pastry Chef Josh Cochrane. “Each egg will have a unique detail on it. If members collect the detail from all the eggs they can redeem that for a coffee and a showcase cake from Le Petit Gâteau as their prize.”

A whimsical chocolate display will be set up near reception in the City Club to help explain the Easter scavenger hunt for Club members who want to take part.  

Chocolate mousse cake on a plate with fresh fruit


At RACV Healesville Country Club & Resort, the kitchen team are preparing for their busy annual Easter Sunday lunch and dinner, along with the popular kids’ Easter treats cooking workshop.

“We will have cookies in fun Easter shapes and cupcakes ready for children to decorate at the workshop,” says Chef De Cuisine Kauri Kondraschek. “Children can pipe on some icing and then let their imaginations run wild with fun chocolatey decorations.”

We also asked Kauri if she had a favourite chocolate recipe for Club Members to try at home – a difficult choice for a chef who whips up delectable sweet treats every day. 

After giving it some thought, she has settled on a decadent chocolate dessert that’s an old family favourite. 

“I have a baked mousse recipe that is my grandma’s favourite,” says Kauri. “If I have a family event on I’ll always make the baked mousse; it’s my go-to dessert.” 

Dining on Easter Sunday at Healesville Country Club & Resort is another way to treat yourself and the family. This year there will be an extravagant four-course lunch menu, while dinner will be a relaxed a la carte option. Mr and Mrs Bunny will make an appearance to entertain children during the lunch sitting. 

As part of our new Club Member benefits, you also receive a 15% discount when dining in any restaurant or bar at Healesville Country Club & Resort when you present your Club membership card.

For all of our April events and for bookings visit our What’s On page


Baked Chocolate Mousse Cake

Serves: 8

Preparation: 15-20 minutes

Cooking: 1-1.5 hours

Ingredients

  • 290g dark couverture chocolate
  • 290g milk couverture chocolate
  • 8 eggs
  • 120g caster sugar
  • 20g vanilla bean paste
  • 50ml Kahlua
  • 190g double cream

Method

  1. Grease a 20cm square or round tin and line it with grease-proof paper. Set aside.
  2. Melt chocolates together and allow to cool a little.
  3. Whisk eggs and sugar together until thick and pale.
  4. On medium speed add vanilla and Kahlua into egg mix.
  5. Very gently fold in melted chocolates.
  6. Very gently fold in cream.
  7. Pour into the prepared tin and bake covered with foil in a water bath (about 1cm up the side of the tin) at 170 for 1-1 ½ hours. It will wobble like set jelly when cooked. Allow to cool and chill in fridge before removing from tin. Use a hot knife to cut.

Tips

  • Be gentle, the more air you keep in the mix, the better the cake will rise.
  • Water bath caution: If you use a spring-form tin ensure you have a tight seal or the water will get in through the bottom. A square or round tin can be used, as long as it can sit inside the ovenproof dish or tin that is half filled with hot water.
  • This cake is great served slightly warm or at room temperature with a dollop of extra double cream and fresh berries.
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