It has been an absolutely huge, exciting, rollercoaster of a week for me! The Saveur nomination (vote here for meeee!), finally getting to share the big news with you (check out the video here) about The Sugar Hit Book being published with Hardie Grant later this year, and trying to find a way to get myself to New York City come June! CRAZY!

I’ve got a lot more to tell you about the book, and I’ll definitely keep you posted as the release date gets closer, but for now, let’s talk about the long holiday weekend coming up and get down to the business of getting down…to chocolate! I’ve got 12 ways to bring the chocolate this weekend, and the first is this Lush Chocolate Milo Cake! It is EXACTLY the kind of moist, rich, chocolatey cake that is perfect to serve after an Easter lunch. It’s not too sweet, and that sour cream icing is so luscious, it’s unbelievable.

Not heading to a huge family blowout this weekend? That’s awesome. Sometimes we just have to buy our own candy instead of relying on our family to furnish us with it. I do suggest that you revel in your freedom, though, with these Molten Peanut Butter Chocolate Fondants. This recipe makes four individual serves, which is perfect. Eat two tonight, freeze the other two unbaked, and then BAM, emergency chocolate dessert ready to go at a moment’s notice.

We all know that Easter candy is a scam, right? It’s RIDICULOUSLY overpriced, and often not very good quality at all. I suggest you save your dough and splash out on a block of quality dark chocolate, and then use it to make these Chocolate Chip Pretzel Cookies. They’re about 1000x more delicious than that waxy, colourfully wrapped Easter egg, and they’re great to give as gifts, too.

If you’re in Australia (or anywhere in the Southern Hemisphere) you might have noticed the nights are getting a little cooler…and if you’re in the Northern Hemisphere, you might be chasing away the last of the Winter cold…or maybe you’re like Janelle who commented on Monday that it snowed at her place! Either way, a Nutella Hot Chocolate is a good idea. And serve it with some salty buttered popcorn for delicious contrast, if you know what’s good for you.

There is never a bad time for hot fudge. Never ever ever. And this is The Best Hot Fudge, imho. Also, it’s not really my party, but I think this would be totally cool for Passover, if you switched out the heavy cream for coconut milk, or even just some water (I have done both successfully), and then served it over a coconut ice cream, or a raspberry sorbet? Just a thought!

If you really want to knock people’s socks off this weekend, this is the dish for you. A ridiculously easy Brownie Tart (aka a brownie, baked in a fancy pan) served with salted caramel sauce and a scoop of melting vanilla ice cream. Now that is the stuff of relaxed weekend eating dreams, I tells ya!

Easter, like Halloween, is one of the only times of the year that I will allow the term ‘leftover candy’ to be used. The rest of the year, I’m sorry, but such a thing does not exist. There is either candy or no candy. If you are lucky enough to receive some malty easter eggs, or anything with a nut or caramel based filling, I heartily suggest making a batch of these Brown Butter Malted Chocolate Cookies to use up any leftovers. Of course, Malteasers/Whoppers would be perfect, but the possibilities are endless!

Scenario: Easter weekend crept up on you, it doesn’t look like you’ll be getting any chocolate from anyone, and alas, all the stores are closed! Despair not, dear friend! For this is the recipe for you. These Cocoa Hazelnut Brownies are so deeply chocolaty and rich that you will scarcely believe they don’t contain even an ounce of the stuff. Only cocoa, flour, butter, eggs, sugar and nuts…and even the nuts are optional.

It’s time for a true confession: hot cross buns do nothing for me. I don’t get them. A weird, barely sweet breadroll with fruit in it? Pass. But this time of year does call out for the kind of bread based, sweet thing that you eat at 10:30 in the morning with coffee. I give you, the Chocolate Babka. Is it wrong to suggest a Jewish bread recipe when leavened goods aren’t kosher during Passover? I’m sorry, I did it for chocolate.

Did somebody say BLOWOUT? Because if yes, then this ridiculous Toblerone Ice Cream Cake is for you. Chocolate cake layers, chocolate ice cream with a hint of honey and chunks of toblerone, and a sticky chocolate sauce. Dooooo it.

Something a little more dainty and refined, perhaps? Are you having a High Tea, or your Grandma over this weekend?  Or do you just want to make a bunch of tarts and totally indulge? The answers are immaterial, because the solution to almost any problem is a batch of these Molten Chocolate and Salted Caramel Tarts. When the molten chocolate oozes out with the gooey caramel against those crisp, buttery tart shells….it’s a good moment.

And finally, I know I said that regular old hot cross buns don’t do it for me. But you know that I can’t resist a donut right? Well, meet the Hot Cross Donut! Now these weren’t chocolate in their first incarnation, but I would be doing us all a disservice, if I didn’t say to you now…make these and fill them with Nutella. And have the best long weekend of your life!

Leave a comment and let me know what you’re getting up to this weekend, and what you’re making! I love to hear about your food!

xx Sarah.