Easter dessert recipe: Chocolatier Sue Lewis and State Buildings chef Lucas Fernandes create gianduja torta

When we tasked renowned Perth chocolatier Sue Lewis with creating a bespoke Easter dessert for our readers, she turned to her State Buildings neighbour Lucas Fernandes — executive chef at the CBD hospitality precinct — for this quietly showstopping dish. Featuring gianduja (a traditonal Italian-style chocolate and hazelnut paste) and an unforgettable coffee anglaise, it’s surprisingly achievable, stunning to serve, and very much designed to steal the show this Easter. Gianduja torta Serves 12 TORTA 200g gianduja chocolate 120g 68% dark chocolate 180g unsalted butter 150g caster sugar 4 eggs 40g hazelnut meal 20g cocoa powder 5g vanilla essence pinch of sea salt 1. Preheat the oven to 170C. Line an 8-inch cake tin with grease spray and parchment paper. 2. Place the gianduja and dark chocolate in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (a double boiler/bain‑marie), making sure the base of the bowl does not touch the water. Stir until melted and smooth. 3. Melt the butter in the microwave and combine with the chocolate. 4. Whip the sugar and eggs until the colour goes pale. 5. Fold the chocolate mix through the egg mix. 6. Fold in the remaining ingredients. 7. Bake at 170C for 25 minutes. COFFEE ANGLAISE 3 egg yolks 60g caster sugar 50g full-fat milk 25g thickened cream 10g liquid glucose (available from supermarkets; you can also use light corn syrup) 8g ground coffee (not instant) 1. Mix egg yolk and sugar, and reserve. 2. Bring milk, cream, glucose and coffee to a simmer and allow to infuse for 20 minutes. Strain and reserve. 3. Slowly add the milk mixture to the egg mixture, one ladle at a time, until all the milk mixture is incorporated. 4. Return the whole mixture to a low heat and stir constantly until it thickens slightly and is hot to the touch, without letting it boil. If using a pastry thermometer, the temperature should reach 82C. 5. Pass through a sieve into a container and cover. 6. Place in the fridge to chill. To serve, cut the torta into nice wedges and serve with vanilla gelato and the coffee anglaise.