Soft-Centred Chocolate Easter Egg Cakes

clock 10 minutes + 10 minutes bowl Serves 6


  • 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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  • 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

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