Soft-Centred Chocolate Easter Egg Cakes

Name: Soft-Centred Chocolate Easter Egg Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 125g dark chocolate, chopped; 150g unsalted butter, chopped; 3 eggs; ½ cup firmly packed brown sugar; ½ cup plain flour; 1/3 cup self-raising flour; 1 Tbsp cocoa, plus extra to dust; 6 small caramel-filled Easter eggs

10 minutes + 10 minutes

Serves 6

Easter Sweet Treat Easter Eggs Cakes Entertaining Chocolate Gooey

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Ingredients

125g dark chocolate, chopped
150g unsalted butter, chopped
3 eggs
½ cup firmly packed brown sugar
½ cup plain flour
1/3 cup self-raising flour
1 Tbsp cocoa, plus extra to dust
6 small caramel-filled Easter eggs

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How to Whip the Perfect Cream

Method

1. Preheat oven to 200°C (180°C fan-forced). Grease six small oven-proof teacups or ½ cup ramekins.
2. Place chocolate and butter in a saucepan on low. Cook, stirring for 2-3 minutes, until smooth. Cool for 10 minutes.
3. In a large bowl, beat eggs and sugar for 4-5 minutes with an electric mixer, until light and fluffy. Sift in flours, cocoa and fold in chocolate mixture. Spoon mixture into teacups or ramekins, filling to 1-2cm below the rims.
4. Press one Easter egg into the centre of each mould. Bake for 10-12 minutes, until firm around edges (cakes will still be soft in the centre). Turn cakes out onto serving plates and dust with extra cocoa.

By Food to Love