Tuesday, March 29, 2016

Chocolate Rabbit Torte

I came home from work the a few days ago to find a little easter treat from my landlady, left for me on the steps up to my apartment:

One is never too old to enjoy a chocolate bunny and jelly beans. And tulips -- I adore tulips. (I do think I'm a little old for easter egg hunts, so I'm glad mom hasn't planned one for this year. My brother and I almost injured ourselves and each other the time she organized one in the back yard a few years ago....)

As I explained to a friend recently, Easter is everything I love about Thanksgiving, but with better weather and no football. It just might be the perfect holiday. Now, home from the annual easter festivities, I have a 7oz bunny to attend to. In what delectable form will he be eaten? I'm thinking a variation on the classic chocolate torte... nibbled on with a bottle of the recently ready coffee bourbon porter homebrew.

Chocolate Rabbit Torte


  • 7 oz milk or dark chocolate rabbit -- I'd break it into pieces
  • 12 TBSP butter, cut into pieces
  • 1/4 cup cocoa powder
  • a splash of vanilla
  • 5 large farm fresh eggs, at room temperature
  • 1/4 cup sugar


Preheat oven to 350°F.

Brush an 8 or 9-inch cake pan with butter and dust with flour. Alternately, you can use parchment paper in place of butter/flour coating.

Melt chocolate and butter in a small saucepan over low heat, stirring frequently.

Remove from heat and whisk in cocoa powder and vanilla.

Let cool for about 10 minutes.

In a separate bowl, beat eggs and sugar together until thick (6 minutes or so) with an electric mixer.

Gently fold chocolate mixture into the egg mixture until just mixed (uniform color).

Pour batter into prepared pan and bake 40-45 minutes.

Cool in pan, run a knife around the edge of the pan to loosen if needed, and then turn out on a wire rack or plate to slice.

Now, which grown up kids-at-heart can I invite over for dessert?

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