Easter on a plate: 8 desserts that serve the whole family

A simple chocolate egg is not enough for the whole family… On the other hand, not even a basket of chocolates would be a good dessert for lunch… What to do? The Kitchen Guide brings the solution: after eating the classic bacalhau, bet

Easter sweets on the plate

! This way you guarantee yourself a dessert

easy

,

economic
AND
Tasty

, which will surprise the whole family. Plus, you can vary a little more in the flavors. Then enter

Brownies

white cream or even an Easter egg on a platter, the recipes below will ensure plenty of flavor.

Pot brownie with topping

Brownie on plate with topping – Photo: Shutterstock
Time:

1 hour

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 400 g of chopped dark chocolate
• 6 tablespoons of butter
• 5 eggs
• 2 yolks
• 2 cups sugar (tea)
• 1 and 1/2 cup chopped walnuts
• 1 1/2 cups sifted wheat flour
• 1 teaspoon(s) baking powder
• Margarine and wheat flour for greasing and flouring
• Sliced ​​almonds, to decorate
• Cream flavored ice cream to accompany

Roof

• 200 g of melted semi-sweet chocolate
• 1/2 cup cream (milk)

Method of preparation:

1. First, melt the chocolate with the butter in a bain-marie.
2. Transfer to a bowl and, using a hand whisk, mix the eggs, yolks, sugar, nuts, flour and baking powder until smooth.
3. Then transfer to a greased and floured 22cm x 30cm baking dish and place in the preheated medium oven for 30 minutes.
4. Remove from the oven, let it cool and cut into pieces.
5. Spread the mixed topping ingredients over the pieces, garnish with the almonds and serve with the ice cream.

white plate cake

White cake on plate – Photo: Shutterstock
Time:

1h (+1h freezer) (+2h refrigerator)

Performance:

10 portions

Difficulty:

easy

Ingredients:

• 6 eggs
• 6 tablespoons of sugar
• 1 teaspoon(s) baking powder
• 6 tablespoons of wheat flour
• Margarine and wheat flour for greasing and flouring
• White chocolate chips and cherries in syrup to decorate (reserve 1/3 cup (tea) syrup)

filling and stuffing

• 1 jar of cream
• 1/2 stick of unsalted butter (100 g)
• 1 and 1/2 cans of condensed milk
• 10 tablespoons of powdered milk
• 180 g of white chocolate flakes

Method of preparation:

1. Place the can of cream in the freezer for 1 hour and remove the whey.
2. Beat the eggs with the sugar in a planetary mixer for 10 minutes or until they have doubled in volume.
3. Add the sifted yeast and flour, mixing gently.
4. Pour into a buttered and floured 28cm x 43cm mold and place in the preheated medium oven for 30 minutes or until golden brown.
5. Let cool and unroll.
6. Then beat the butter in the mixer until creamy.
7. Gradually pour in the condensed milk, whisking constantly, until it forms a cream.
8. Gradually add the powdered milk.
9. Add the cream and beat until smooth.
10. Add the zest and mix gently with a spoon.
11. Immediately after, crumble the pie dough or cut into plates.
12. Line the bottom of a large refractory.
13. Drizzle with half of the cherry syrup, spread a layer of cream, another layer of pastry sprinkle with the remaining cherry syrup and finish with the remaining cream.
14. Decorate with the cherries, the white chocolate zest and refrigerate for 2 hours before serving.

Flat Jaw Breaker

Jawbreaker – Photo: Shutterstock
Time:

1 hour

Performance:

10 portions

Difficulty:

easy

Ingredients:

• 2 fresh coconuts
• 1 kg of refined sugar
• 250ml of water
• 1 lemon juice
• 2 jars of cream

Method of preparation:

1. Coarsely grate one coconut, slice the other into thin strips, then set aside.
2. In a large skillet, melt the sugar over low heat, stirring constantly until it dissolves and forms a caramel.
3. Add the grated coconut and the coconut flakes.
4. Mix well, add the water, lemon juice and stir until the lumps dissolve and thicken slightly.
5. Remove from heat, stir in the cream, pour into a buttered baking dish.
6. Now just serve at room temperature or cold!

pot coke

Cocada de platter – Photo: Shutterstock
Time:

40min (+2h of fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 400 g of freshly grated coconut flakes
• 2 cans of condensed milk
• 1/2 cup butter (unsalted)
• 1 can of milk (use empty condensed milk can to measure)
• 1 can of water (use empty condensed milk can to measure)

Roof

• 500 g of chopped semi-sweet chocolate
• 1 box of cream (200g)

Method of preparation:

1. In a pan put the coconut, condensed milk, butter, milk, water and cook over medium heat for 15 minutes, stirring occasionally, or until it starts to detach from the pan.
2. Cook for another 2 minutes, remove from heat, place in a medium refractory and set aside.
3. In a bowl put the ingredients for the topping, mix and spread on the cocada in the refractory.
4. Refrigerate for 2 hours and then serve.

Alfajor on the plate

Alfajor de platter – Photo: Shutterstock
Time:

1h30 (+2h of fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 2 cans of condensed milk
• 1 pack of chocolate chip cookies without chopped filling (170g)
• 2 boxes of sour cream
• 200 g of chopped dark chocolate
• 2 spoons of honey

Method of preparation:

1. Cook the cans of condensed milk, one at a time, in the pressure cooker for 30 minutes after starting the pressure.
2. Turn off and release the pressure. Let the cans cool completely before opening them.
3. Open the jars, put them in a bowl, add half the cream and honey, mix and set aside.
4. Melt the chocolate in a bain-marie and add it to the remaining cream.
5. To assemble, place the biscuits on the bottom of a refractory, spread the dulce de leche on top and cover with the chocolate.
6. Refrigerate for 2 hours before serving.

Chocolate sigh dish

Chocolate sigh dish – Photo: Shutterstock
Time:

1h (+4h fridge)

Performance:

10 portions

Difficulty:

easy

Ingredients:

• 1 liter of milk
• 1 can of condensed milk
• 4 gems
• 5 tablespoons of corn starch
• 1 jar of cream
• 1 tablespoon of vanilla essence
• 200 g of finely chopped white chocolate
• 15 marshmallows covered in chocolate

Roof

• 1 cup of chocolate ice cream

Method of preparation:

1. In a saucepan, put the milk, condensed milk, egg yolks, cornstarch and bring to medium heat, stirring until thickened.
2. Switch off, add the milk cream, the vanilla and the chopped chocolate.
3. Mix and leave to cool.
4. Coat the bottom of a large refractory with the marshmallowsnext to each other, until they are completely covered.
5. Spread the cold cream and refrigerate for 4 hours.
6. Remove from the fridge, spread the topping with ice cream and serve.

easter egg plate

Easter egg on plate – Photo: Shutterstock
Time:

30min (+2h of fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

dark cream

• 150 g of chopped milk chocolate
• 100 g of chopped semi-sweet chocolate
• 1 cup of Nutella®
• 1 jar of cream
• 100 g of white chocolate to decorate

white cream

• 1 can of condensed milk
• 1 teaspoon salted butter
• 1/2 cup chopped roasted cashews
• 1 jar of cream

Roof

• 150 g of chopped milk chocolate

Method of preparation

1. For the white cream, pour the condensed milk, butter and chestnuts into a saucepan and bring to the boil, stirring.
2. Cook for 3 minutes from the start of boiling.
3. Turn off, let it cool and mix the milk cream.
4. For the dark cream, mix the milk chocolate with the semi-sweet chocolate and melt in a bain-marie.
5. Then add the Nutella® and the cream, mixing until a homogeneous mixture is obtained.
6. Make a layer on the bottom of a small refractory with half of this cream.
7. Spread the white cream and cover with the rest of the dark cream.
8. For the coating, melt the milk chocolate in a bain-marie and spread the dark cream over it.
9. Refrigerate for 2 hours or until dry and crusty.
10. Melt the white chocolate in a bain-marie and decorate by forming diagonal lines.
11. Finally serve.

candies on the plate

Strawberry Chocolate Dish – Photo: Shutterstock
Time:

40min (+2h of fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 2 yolks
• 2 tablespoons of corn starch
• 800 g of cleaned and dried strawberries
• 2 cups of milk (tea)
• 2 tablespoons of margarine
• Clean and dry whole strawberries for garnish
• 2 cans of condensed milk

Roof

• 400 g of melted semi-sweet chocolate
• 2 boxes of cream (400g)

Method of preparation:

1. Take a pan over medium heat with the condensed milk, the cornstarch dissolved in the milk, the margarine and the egg yolks, stirring constantly until it thickens.
2. Turn off, spread in medium refractory and put in the fridge for 2 hours.
3. Remove, arrange the strawberries vertically on top of the cream in the refractory and cover with the mixed topping ingredients, leaving a layer of strawberries visible on the side of the refractory.
4. Finally decorate with whole strawberries and serve.

Source: Terra