Lindt Pink Pepper & Grapefruit Tree Stump

Easter, a time of celebration and all things chocolate. This tree stump takes a little time but you will be repaid with smiles and screeches as you present this decadent masterpiece. Lindt bunnies and eggs make the perfect joyous adornment to this rustic woodland log

You can watch the video here

Watch their smiles ignite as you present this masterpiece…

easter cakes, easter bakes, chocolate log, chocolate tree stump, chocolate cake, chocolate fudge, french buttercream

Yield: 12

Author: Suze Morrison

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Lindt Pink Pepper & Grapefruit Chocolate Tree Stump

Prep time: 2 HourCook time: 45 MinInactive time: 4 HourTotal time: 6 H & 45 M

Easter, a time of celebration and all things chocolate. This tree stump takes a little time but you will be repaid with smiles and screeches as you present this decadent masterpiece. Lindt bunnies and eggs make the perfect joyous adornment to this rustic woodland log

Ingredients

Sponge

• 6 Large Free Range Egg Yolks
• 250g Caster Sugar, plus 2tbsp
• 190g Plain Flour
• 80g Cocoa Powder
• 2tbsp Whole Milk
• 1tbsp Pink Peppercorns, crushed.

Grapefruit French Buttercream

• 200g Egg Yolks
• 200g Caster Sugar
• 500g Unsalted Butter, room temperature
• 200 Lindt 70% Dark Cooking Chocolate melted and cooled.
• 1 Grapefruit, zest
• 2 tsp Vanilla Bean Paste
• Pinch salt

Bark & Garnish

• 200g Lindt 70% Cooking Chocolate, melted and cooled.
• Lindt Bunnies, Lindt Mini Eggs, Green Buttercream & Edible Daisies

Instructions

1. Begin with the sponges. Preheat oven 160C, grease and line a 20x30cm Swiss roll tray and dust with cocoa.
2. Divide the sponge ingredients in two. Add 3 eggs and 125g caster sugar to the base of a stand mixer and beat until pale and thick, this should take 10 minutes to incorporate enough air. Using a large spoon, fold in 40g Sifted cocoa and 95g sifted plain flour, ½ tbsp pink peppercorns plus 1 tbsp. milk to loosen.
3. Spread gently onto your prepared baking sheet and bake for 12-14 minutes or until risen and springy. Lay a damp tea towel dusted with 1 tbsp caster sugar on your worksurface and invert the sponge onto it. Roll up using the tea towel which should end up looking like the buttercream, set aside to cool completely.
4. Repeat with the remaining ingredients to make a second sponge. While the sponges are cooling, make the bark. Have a sheet of baking paper or silicon mat at the ready and melt the chocolate over a pan of simmering water. Spread the chocolate in a thin layer then roll up and secure with tape or string. Set aside in the fridge to firm up. When you unroll it, the chocolate will break into shards.
5. For the buttercream, set a new bowl over the pan of simmering water. Add the egg yolks and sugar, along with the grapefruit and vanilla and beat using a handheld electric whisk until the sugar has dissolved. Remove from the heat and whisk for 8-10 minutes or until thick and foamy and the sides of the bowl feel cool.
6. Beat in the butter and salt before folding through the chocolate.
7. When ready to assemble unroll the sponges and cut in half lengthways. Spread all 4 sponges with buttercream and re roll one of the sponges, take a second sponge and continue rolling where the first finishes. Continue with all the sponges until you have a large ‘tree stump’.
8. Use the remaining buttercream for the top and the sides then garnish with the bark shards. Pipe green buttercream for grass and decorate with Lindt Bunnies, Eggs, and Edible Daisies

https://gourmetglow.co.uk/recipes/lindt-easter-chocolate-tree-stump

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