These 3 Easter Treats Contain A Boozy Surprise
Easter is a time for enjoying cooking and eating delicious treats, and sharing them with your loved ones. And what better way to add an extra layer of fun to your Easter celebrations than by giving a boozy twist to your desserts. Mind you, they are adults only, so be cautious not to accidentally serve them to children or youngsters. These desserts are also perfect if you just want to make something to treat yourself. Here are The Bar's recommendations of three delicious, spiked Easter dessert recipes that you should try.
Rum Soaked Chocolate Cake
Ingredients
For the cake:
2 cups Flour
1 ½ cups of Granulated sugar
½ cup of Vegetable oil
2 tbsp of Softened butter
2 Eggs and 2 Extra yolks
1 tbsp Vanilla extract
½ cup Sour cream
A pinch of salt
¾ cup Unsalted buttermilk
½ cup Cocoa powder
½ cup Spiced rum
1 tsp Baking powder
For the frosting:
½ cup Unsalted butter
½ cup Cocoa powder
1 cup Powdered sugar
½ cup Spiced rum
Method
Preheat the oven to 180 C and line two baking tins with parchment paper.
Prepare the wet ingredients by creaming the oil, butter and sugar. Then add the eggs, sour cream and buttermilk. Mix well. You should add vanilla extract at this stage.
Sift the cocoa powder, baking powder, and two cups of flour into another bowl. This step is integral to avoid any lumps when you combine the wet and dry ingredients.
Fold the flour into the wet mix in three batches and mix using a spatula. Finally, add the spiced rum.
Once done, transfer into the baking tins. Bake in the oven for about 20-25 minutes. Insert a wooden skewer or toothpick to check for doneness. Bake for another 10-15 if the center seems raw.
Take the baking tins out of the oven after the cake is baked and let them cool. Then flip it onto a wire rack.
For the frosting, whip the unsalted butter with the powdered sugar and cocoa powder. Fold in the rum once you’ve aerated this mix. Place it in the fridge to completely cool.
Then generously smear one piece of the chocolate cake with this. Sandwich it with the second cake. Use up the remaining frosting to decorate the top.
You can make some more frosting and completely cover the cake with it too.
Decorate with some fresh strawberries and chocolate shavings.
Mudslide Pie
Ingredients
For the mudslide blend:
⅓ cup of coffee liqueur
⅓ cup Irish cream liqueur
⅓ cup Vodka
For the crust:
30 chocolate cookies
2 tbsp Sugar
4-5 tbsp Melted, unsalted butter
For the mudslide filling:
1 cup Store-bought chocolate fudge sauce
2 pints Coffee-flavoured ice cream
For the final layer:
2 tbsp Corn syrup
2 tsp Cocoa powder
1 cup Whipping cream
Method
Mix all of the spirits together, then set them aside.
Preheat the oven to 190 C and begin working on your cookie pie crust.
Crush the cookies either by hand or in a food processor. Add the butter and sugar, and give it a thorough mix.
Press this mixture evenly into the bottom of a baking tin. Bake in the oven for about 8 minutes. The crust may puff up, but you can press it down back into place with a spoon. Set it aside to cool.
For the filling, heat the fudge sauce, and mix the mudslide blend into this. Divide it into two halves.
Blend the first half with the ice cream till you get a smooth yet thick milkshake. Pour it into the cooler pie shell.
Cover the pie with plastic wrap and let it cool for 60 hours or longer.
When you’re ready to serve, whip the cream (ensure it’s cold), with the rest of the mudslide mix, corn syrup, and cocoa powder until you get stiff peaks.
Spoon the frosting on the prepared pie. Garnish with some chocolate shavings if you want.
Easy Rum Balls
Ingredients
1 ¼ cups Pecans
300 gm Tea biscuits
2 tbsp Cocoa powder
¾ cup Powdered sugar
½ cup Spiced rum
2 tbsp Honey
1 cup Desiccated coconut for garnish
Method
Pulse the pecans in a food processor till you get the texture of fine sand. You can also use almonds if you want. Then do the same with the tea biscuits.
Transfer the powdered nuts and biscuits into a mixing bowl. Add cocoa powder, sugar, honey, and spiced rum.
Mix until you get a dough. Leave this aside for a bit so that the biscuit absorbs the liquid.
Then roll out into bowls of your desired size. Roll into desiccated coconut and cook in the fridge before digging in.
