Vanilla, Walnut & Choc Ganache Easter Cake

• 350 g Nuttelex Spread
• 450 g regular sugar
• 250 ml Nuttelex Milk
• 1.5 tsp vanilla extract
• 2 tsp dark rum
• 6 large eggs separated
• 400 g sifted plain flour
• 1 tsp baking powder
• 2 tbsp sifted cocoa or cacao powder
• 1 cup chopped walnuts

Decorations

• fresh easter daisy flowers to decorate

Chocolate Ganache

• 75 g dark chocolate
• 50 ml coconut cream

Chocolate Curls

• 100 g dark chocolate
• 50 g vegan white chocolate

1. In a medium size saucepan melt together Nuttelex, sugar, milk, vanilla and rum, gently on stove top over medium heat. Then set aside and allow to cool completely.
2. Separate eggs add the egg yolks to cooled mixture above
3. Next, using egg whites from above use a large clean bowl & beat into stiff peaks.
4. Return to the egg yolks in the cooled batter mixture and mix well so the egg yolks are fully incorporated. Now add sifted flour and baking powder folding in gently with a spatula.
5. Now add in beaten egg whites in a couple of intervals until everything is incorporated but the mixture is light & airy. Then scoop out a third of this mixture and set aside.
6. Add the cocoa/cacao powder to the a third of the cake batter you set aside & mix well and add the chopped walnuts
7. Line 2 regular size loaf pans (one cake can be as a gift and the other you can keep or use 1 x large loaf pan to make one large cake).
8. Pour batters in intervals to achieve a layering affect i.e pour in the vanilla batter then add the cocoa batter, follow again with vanilla.
9. Bake in a preheated oven at 180°C or fan forced 160°C for 30-40 minutes or until a skewer comes out clean. Allow to cool.
10. At this point you can dust with icing sugar or make it spectacular with some delicious chocolate ganache and choc curls. - See below

Coconut Cream Chocolate Ganache

1. In a small saucepan slowly bring coconut cream to a boil on medium heat (watch it so it doesn't burn or over flow). Remove from heat and add the broken chocolate pieces & give it a good continuous mix until chocolate & cream become one.
2. Allow the ganache to cool & set to a thick custard consistency before pouring over cake.

Chocolate Curls

1. Place a small clean biscuit tray in the freezer for 30 minutes to get very cold.
2. Melt 100 g of dark chocolate over a double boiler.
3. Get your super chilled tray from the freezer and pour the melted chocolate spread on tray in an even thin/ medium layer & let set.
4. Now return the tray back in the refrigerator for another 5 minutes when the chocolate has a matt look to it, it time to curl.
5. Use a pointy sharp knife and on an angle gently scrape to achieve curls/shards. Transfer them gently to a lined tray with baking paper place back in the refrigerator to stay set before decorating.
6. Duplicate the above for the white chocolate curls
7. Decorate with chocolate curls & fresh flowers (we have used Easter Daisy)