This year has flashed by so far and Easter weekend is on the horizon! Forgot to prepare an Easter egg hunt for the family? No need to worry.  

Thankfully, Rachel Green, award winning chef and local campaigner, has created some delicious recipes which you and the family can create at home for a wholesome, memorable weekend. 

Rachel uses our Chef Pro Oven, which has a safe open sensor. This means that you can bake alongside younger family members with no need to worry; when opening the oven to check the look of your food, advanced sensors in the appliance stop the circulation of hot air to avoid any flushes. 

Alongside this, you can be sure that the oven door is child and pet friendly. Designed to keep you safe, the cool-touch door means that the oven is made from innovative materials, this reducing the risk of any burns or injuries.  


Recipe 1: Gran Green’s Chocolate Cake 


150g self-rising flour 

180g soft margarine 

3 large eggs 

3 tbsp milk 

180g caster sugar 

85g drinking chocolate. 

1 tbsp Camp chicory & coffee essence (optional) 

For the butter icing 

110g soft butter 

200g icing sugar. 

30g drinking chocolate. 

2 tsp Camp chicory & coffee essence 

Preheat oven to 180°C/160°C. 


For the cake, place all of the ingredients into a mixing bowl and beat well for 2 minutes. Divide equally between 2 x 18cm greased and bottom lined cake tins. 

Preheat your oven to 160 degrees. A key feature of the Hisense Chef pro-oven is that it preheats in just 5 minutes! 

Bake in the oven for approximately 25 minutes. Then, remove from oven and turn out onto a wire rack to cool. 

For a more precise time, utilise the chef Pro auto mode. This intelligent cooking system automatically calculates cooking time dependant on the type of food, weight, and how well done you would like your food.  

The chef pro function, alongside even bake, ensures your sweet treat will be cooked to perfection. Even bake ensures that hot air circulates freely in the oven to ensure everything is cooked evenly. 

For the chocolate butter icing, cream the butter to soften, then add the remaining ingredients and beat all the ingredients together until the icing is light in texture. 

Divide the butter icing between both cake halves, using a palette knife to smooth. Place one cake half on top of the other and scatter some chocolate flake crumbs on top. 

If you prefer, halve the amount of butter icing, and put this in the middle of the two halves and put chocolate icing on top of the cake. 


Recipe 2: Easter Egg Rocky Road Roulade 



175g dark chocolate, broken into pieces.  

6 large eggs  

175g caster sugar, plus extra for dusting  

2 tbsp cocoa powder, sifted.  


For the filling:  

300ml double cream  

1 x 450g bottle of Nestle Carnation caramel drizzle.  

150g fresh raspberries  

6 Oreo biscuits, broken into small pieces.  

(Feel free to change up ingredients such as the mini eggs, and Oreo pieces) 

For the topping

120g milk chocolate, broken into pieces.  

300g mixed Easter eggs (Easter eggs, mini eggs, flakes), roughly broken/chopped  


Preheat the oven to 180°C/160°C Fan  



Lightly grease and carefully line a 33cm x 23cm Swiss roll tin with baking parchment.  

Gently melt the chocolate in a bowl in the microwave on the lowest setting. Once melted, leave to one side to cool.  

Meanwhile, in a large bowl, whisk the egg whites until the stiff peak stage.  

Place the egg yolks and sugar in a and whisk for about 5 minutes until thick, pale, and creamy. Gently fold in the cooled melted chocolate and cocoa powder. 

Stir a third of the egg whites into the mixture and then carefully fold in the remaining egg whites. After this, pour the mixture into the tin and level with the back of a spoon.  

Bake in the oven for 20-25 minutes until risen and cooked. When removing the mixture form the oven, utilise the telescopic guides. These slide with minimal effort and firmly support the weight of dishes when fully extended.  

Allow to cool a little before turning out onto a piece of baking parchment, dusted with a little caster sugar. Carefully remove the baking parchment, cover with a damp tea towel, and leave to one side to cool completely. Once cooled, remove the tea towel.    

Meanwhile, in another bowl, whip the cream to the soft peak stage. Spread the cream over the top of the sponge and then roughly drizzle the caramel drizzle over the top. Scatter over the raspberries and Oreo pieces.  Starting with one of the shortest edges, roll the sponge up into a roulade.  

To make the topping, melt the chocolate in a bowl in the microwave and leave to one side to cool and thicken slightly.  Pour the chocolate over the top of the roulade and scatter over the mixed Easter eggs, leave to set and then serve.  

Cleaning up is too easy with Hisense; simply select the pyrolytic self-clean function. The 500 degrees heat turns dirt into dust, which can simply be wiped away with a damp cloth. 

Rachel loves sharing food with her friends and encourages you to follow her recipes and enjoy them with yours too! Click here to follow along with her recipes, over on our social medias, and tag us in all your creations!  


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