Warm Easter Wishes
Celebrate Easter and
Springtime with
Chocolate
Bucktooth Bunny
(Dark or Milk)
4 1/2 inch, solid chocolate bunnies in either dark or
milk. The eyes are accented in white chocolate.
Approx. weight 3.5 oz
$5.50 each
 Chocolate Eggs
(Dark or Milk)
The milk chocolate egg is filled with our milk chocolate coconut ganache. For our vegan bunnies, the dark chocolate egg is filled with our apricot ganache.
Approx. weight 1.6 oz
$4.00 each
 Giant Carrots
(Dark or Milk)
7 inch solid chocolate carrots in either dark or milk with hand-painted white chocolate accents.
Approx. weight 2.2 oz
$4.00 each
 Bunny Lollies
(Dark or Milk)
5 inch solid chocolate bunnies on a convenient stick.
Approx. weight 1.9 oz
$3.00 each
To place an order, please call us at 231-326-3030 or send us an e-mail at mimi@grocersdaughter.com
This Month's Recipe from Mimi
Decadent Chocolate Tort with zest
this cake is very chocolaty…. and yes, it only bakes for 18 minutes. The cake is moist and fudge like and very delicious and serves many- you will cut thin pieces!
Heat the oven to 425 degree F
Butter a layer cake pan and cut a circle of parchment paper to fit the bottom.
1 lb chocolate/scant 3 cups coarsely chopped (55 % to 65% cocoa content)
150 g or 1 stick plus 2 tablespoons of butter
4 eggs (large)
1 Tablespoon of sugar
Zest (very finely grated) of one small or 1/2 large orange or one lemon (preferably organic)
1 Tablespoon of flour (unbleached white)
Place the chocolate and butter in a heat- proof bowl over simmering water to melt completely. Stir intermittently to combine. Remove from heat to cool slightly.
Place eggs and sugar in a large bowl and beat with mixer on high until volume has tripled in 5 to 10 minutes.
Reduce mixer to low and add zest, mix another 5 seconds and add flour.
Fold 1/3 of the egg mixture into chocolate mass and stir to combine. Using a large rubber spatula, fold in the rest of egg mixture carefully, taking care not to deflate the mass.
Pour into the cake pan and smooth the top. Bake for 18 minutes in the middle of your oven. Remove pan and let cool completely on a rack. If necessary run a knife around the edge of cake. Peel off the parchment paper. Transfer the cake upside down to cake platter. Do not move this cake again.
Topping: Sprinkle powdered sugar over the cake through a sieve or make a ganache topping (see recipe below). You can serve a raspberry sauce and/or whipped cream with this decadent dessert.
Ganache topping:
1/2 cup of heavy cream
1 cup of 55% to 65% good quality dark chocolate, chopped.
Heat the cream to a simmer in a small very clean pot. Remove from heat and add the chocolate. Place a lid on pot and let sit for 1 or 2 minutes. Stir the chocolate ganache until smooth texture and pour over cake using a metal spatula to distribute. Alternately you can flavor this ganache with a table spoon of zest.
Enjoy!
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