Easter Egg Cake


Easter Egg Cake

Gluten-free and delicious, this cake is a baked chocolate mousse. It is perfect for us busy mums because it is meant to be broken-looking. Make it for Easter, or at any time of the year really! Adapted from a recipe by the decadent Nigella Lawson.

Ingredients

For the cake

  • 250 g dark chocolate
  • 125 g butter
  • 6 eggs
  • 175 g caster sugar
  • 1 teaspoon vanilla essence

For the topping

  • 125 g dark chocolate
  • 300 ml double cream
  • 1 teaspoon vanilla essence
  • 1 packet candy coated mini Easter eggs

Instructions

For the cake

  1. Preheat the oven to 180 degrees.
  2. Line a 26 cm springform cake tin with baking paper.
  3. Melt the chocolate and butter in the microwave. Set aside to cool.
  4. Separate 4 of the eggs.
  5. Beat the 4 egg whites until firm, and then slowly add 100 g of caster sugar. Continue beating until glossy and firm, but not stiff.
  6. In a clean bowl, beat the 4 egg yolks and 2 remaining eggs with the remaining 75 g of caster sugar and the vanilla essence.
  7. Fold in the chocolate-butter mixture.
  8. Slowly fold in the egg whites.
  9. Pour the mixture into the tin and bake for around 30 minutes, or until the cake is cracked and the center is
    set. Remove the cake and cool it in the tin. As the cake cools, it will crack and the middle will sink.
  10. When the cake is cool, remove it from the tin and place on a plate. Replace any bits that have fallen off.

For the topping

  1. Melt the chocolate in the microwave. Set aside to cool.
  2. Whip the cream and vanilla extract until it is firm.
  3. Fold in the chocolate.
  4. Fill the crater of the cake with the cream.
  5. Arrange the mini Easter eggs on top.

Easter Egg Cake


Kids7_728x90

Subscribe to our fortnightly newsletter to get Australian handmade gifts straight to your inbox.

Leave a comment

Your email address will not be published. Required fields are marked *