It’s Easter and it’s time for our Lindt Chocolate Recipes: Lindt Easter Carrot Cupcakes & Orange Semolina Syrup Cake

| 3 April , 2012 | Reply

There’s nothing more that I love than chocolate and cakes and put them together and it’s truly a match made in heaven. This Easter I have two Lindt chocolate cake recipes to share with you, Easter Carrot Cupcakes and the Orange Semolina Syrup Cake created by Lindt Maitre Chocolatier, Thomas Schnetzler.

Easter Carrot Cupcakes
Makes 12 Cupcakes. Preparation time: 15 minutes plus 25 minutes baking time.
Difficulty: Easy

 “Nothing beats an Easter egg hunt on Easter Sunday morning, and then relaxing with some coffee and a few sweet treats. These cupcakes are the perfect Easter treat to go with tea or coffee, and of course you can decorate your favourite chocolate cupcake recipe this way too. But for Easter why not make this carrot cup cake with delicious chunks of your favourite Lindt chocolate. Have a wonderful Easter.” – Thomas Schnetzler.


  • 350g Self-raising flour
  • 1 ½ tsp Baking powder
  • Pinch Sea salt
  • ½ tsp Ground cinnamon
  • 170 g Butter, melted and cooled
  • 200 g Dark brown sugar
  • 1 Egg, large
  • 100 g Natural yoghurt
  • 350 g Carrots – approx 3 medium-sized ones, finely grated and steamed in the microwave for 2 minutes
  • 250 g Lindt Excellence Extra Creamy chocolate, chopped coarsely (vary quantity according to taste)
  • 20 ml Brandy (optional)
  • 12 Cupcake liners


  • 250 g Cream cheese
  • ½ Lemon – juice only
  • 6 or 7 Lindor balls white, melted


  • 60 g Desiccated coconut shreds, toasted
  • 12 Lindt 10g Gold Bunny or your favourite Easter Lindt chocolates


  • Preheat the oven to 185°C. Line cupcake or muffin tray with liners.
  • In a large bowl combine self-raising flour, baking powder, salt and ground cinnamon. Set aside.
  • In a separate bowl combine the melted butter, brown sugar, egg and yoghurt. Mix in the grated carrot.
  • Gradually add the dry ingredients and mix until combined. Lastly mix in the chocolate chunks.
  • Divide mixture into a cupcake/muffin tray and bake for approximately 25 minutes or until a skewer comes out clean. Allow to cool fully.
  • For the icing, soften the cream cheese in the electric mixer with a paddle attachment.  Add lemon juice and mix until light and fluffy. Mix in the chocolate and whip further until light.
  • To assemble, top the cooled cupcakes with a generous amount of icing and coat with toasted coconut, creating the look of a little nest. Decorate with the Lindt Gold Bunny or your favourite Easter treats.

Orange Semolina Syrup Cake
Makes one 26cm Cake Ring Tin (ie Gugelhupf) and serves 10.
Preparation time 20 minutes, plus 60 minutes baking time. Level: Easy

“A delicious and moist cake that rises to any occasion. The semolina gives this cake an amazing texture, and generous chunks of Excellence Orange Intense make it a true chocolate indulgence. Other citrus fruits can be used to create the syrup which will give a bit of a tang, but for me nothing beats the classic combination of orange and chocolate. The final coat of delicious dark chocolate glaze is optional but if you are anything like me…the more chocolate the better.” – Thomas Schnetzler.


  • 4 Oranges – zest only
  • 250 g Unsalted butter at room temperature
  • 180 g Caster sugar
  • Pinch Sea salt
  • 1 Scraped vanilla bean
  • 5 Eggs
  • 450 g Semolina
  • 200 g Almond meal
  • 2 tsp Baking powder
  • 150 g Natural yoghurt
  • 200 g Lindt Excellence Orange Intense, chopped coarsely


  • 4-5 Oranges, zest and juice (depending on size)
  • 200 g Caster sugar
  • 1 Scraped vanilla pod
  • 60 ml Orange liqueur, such as Grand Marnier

Chocolate Glaze (Optional)

  • 100 ml Sugar syrup*
  • 100 g Lindt Excellence 70% Cocoa
  • 20g Unsalted butter

* for a simple sugar syrup place 100ml water and 125g of sugar in a saucepan and bring to the boil. Set aside.


  • Preheat the oven to 170°C
  • Zest the oranges and combine zest, butter, sugar, salt and scraped vanilla bean in a bowl of an electric mixer. Mix until light and fluffy. Add eggs, one at the time and mix well after each addition.
  • Gently mix in the semolina, almond meal, baking powder and yoghurt. Lastly, stir through the chocolate chunks. Spoon mixture into buttered cake ring. Bake for around 60 minutes or until a skewer comes out clean.
  • In the meantime prepare the syrup by juicing oranges into a saucepan. Add sugar and vanilla pod. Bring to a gentle boil and simmer for 5 minutes. Take off the heat and add the Grand Marnier. Set aside.
  • If using Chocolate Glaze, melt the chocolate in the warm sugar syrup and mix in the butter. Whisk until smooth and glossy.
  • When cake is ready, remove it from the oven and, using a skewer, pierce some holes into the cake to allow the syrup to penetrate the cake. Gently pour ¾ of the syrup onto the cake.
  • Allow to sit for 20 minutes before turning out onto a serving platter.
  • Gently pour on the remaining syrup and then top with chocolate glaze.
  • Decorate with fine strips of orange rind and mini Lindt Gold Bunny.

Lindt Chocolate is available from Woolworths, Coles, Big W, TargetMyer and David Jones, you can visit Lindt’s website for more recipes:

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