Love them or hate them, the Cadbury Creme Egg has a long history, glorified by many since first appearing 1923. Who knows why the Creme Egg has endured so long – maybe it’s thanks to a string of clever marketing campaigns starting in the 70’s with the “Clucking Bunny”, into the 90’s with the seminal “How Do You Eat Yours” ads – to the more recent “Goo” campaigns featuring kamikaze Creme Eggs.
Today, Creme Eggs have 2.6m loyal fans on facebook who still seem pleased with Cadbury’s unashamed egg puns … srsly can’t get un oeuf!! The madness continues this easter with food vendors incorporating Cadbury Creme Eggs into their menus – deep fried in wonton wrappers, melted on top of pizza, even rolled up in a scotch egg..
So, because we probably should, here’s our little easter tribute to the Cadbury Creme Egg with chocolate bread as the shell and ricotta with dulce de leche as the creamy center.
It was a little hard make this look good, but I won’t make eggscuses.
Chocolate Bread with Ricotta and Dulce de leche
- 3/4 cup (180 ml) milk, warmed
- 2 1/4 tsp (7g sachet) dry active yeast
- 6 tbsp (75 g) sugar
- 4 tbsp (55 g) butter, salted or unsalted
- 100g dark cooking chocolate, coarsely chopped
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 2 cups (280 g) bread flour
- 1/4 cup quality cocoa powder
- 3/4 cup (90 g) coarsely chopped chocolate, to mix in dough.
In a large bowl, sprinkle the yeast over the milk. Add one tablespoon (11 g) sugar, then set aside in a warm place for 10 to 15 minutes, until bubbles form on the surface.
While the yeast is activating, in a small saucepan, melt the butter and 100g chocolate over a pan of barely simmering water. Stir occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat.
Once the yeast mixture is frothy, mix in the remaining sugar, the egg, vanilla, and sea salt.
Stir in half the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour, mixing until combined. Stir dough with wooden spoon and turn on to surface to knead for 5 minutes or so – the dough should be quite sticky, but add a little flour if it gets to difficult to knead. On the final turns, add the chopped chocolate and knead until evenly distributed.
Grease a 9″ (23 cm) loaf pan and place the dough in their to rise – cover pop in a warm place for at least 2 hours.
When ready, preheat the oven to 180ºC.
Bake the bread for 30-40 minutes, until it feels done and sounds hollow when you tap it.