Soft-Centred Chocolate Easter Egg Cakes
Whip up these decadent chocolate Easter egg cakes in just 20 minutes. Treat the family to a warm, gooey caramel surprise.
Ingredients
- 125 grams dark chocolate, chopped
- 150 grams unsalted butter, chopped
- 3 eggs
- 1 tablespoons cocoa
- 1/2 cup plain flour
- 1/3 cup self raising flour
- 6 caramel-filled Easter eggs
- 1/2 cup brown sugar, firmly packed
- 125 grams dark chocolate, chopped
- 150 grams unsalted butter, chopped
- 3 eggs
- 1 tablespoons cocoa
- 1/2 cup plain flour
- 1/3 cup self raising flour
- 6 caramel-filled Easter eggs
- 1/2 cup brown sugar, firmly packed
- Step 1 of 4Preheat oven to 200°C (180°C fan-forced). Grease six small oven-proof teacups or ½ cup ramekins.
- Step 2 of 4Place chocolate and butter in a saucepan on low. Cook, stirring for 2-3 minutes, until smooth. Cool for 10 minutes.
- Step 3 of 4In 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.
- Step 4 of 4Press 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.
Method
- Step 1 of 4Preheat oven to 200°C (180°C fan-forced). Grease six small oven-proof teacups or ½ cup ramekins.
- Step 2 of 4Place chocolate and butter in a saucepan on low. Cook, stirring for 2-3 minutes, until smooth. Cool for 10 minutes.
- Step 3 of 4In 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.
- Step 4 of 4Press 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.
Method
- Step 1 of 4Preheat oven to 200°C (180°C fan-forced). Grease six small oven-proof teacups or ½ cup ramekins.
- Step 2 of 4Place chocolate and butter in a saucepan on low. Cook, stirring for 2-3 minutes, until smooth. Cool for 10 minutes.
- Step 3 of 4In 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.
- Step 4 of 4Press 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.