Name: Soft-centred chocolate Easter egg cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 125 gram dark chocolate, chopped; 150 gram unsalted butter, chopped; 3 eggs; 1/2 cup (110g) firmly packed brown sugar; 1/2 cup (75g) plain flour, sifted; 1/3 cup (50g) self-raising flour, sifted; 1 tablespoon cocoa, sifted, plus extra to dust; 6 small caramel-filled easter eggs

Soft-centred chocolate Easter egg cakes

These fun cakes can be made and eaten as part of the Easter celebration ... or whipped up as a chocolate treat after the event with any leftover small eggs.

Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

125 gram dark chocolate, chopped

150 gram unsalted butter, chopped

3 eggs

1/2 cup (110g) firmly packed brown sugar

1/2 cup (75g) plain flour, sifted

1/3 cup (50g) self-raising flour, sifted

1 tablespoon cocoa, sifted, plus extra to dust

6 small caramel-filled easter eggs

Method

1.Preheat oven to 200°C or 180°C fan-forced. Grease six 1/2 cup-capacity ovenproof dishes or pudding moulds.

2.Place chocolate and butter in a saucepan on low heat. 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, until light and fluffy. Fold in plain and self-raising flours, cocoa and chocolate mixture. Spoon mixture into moulds, filling to 1cm below rims.

4.Press one Easter egg into the centre of each mould. Bake for 12-14 minutes, until firm around edges (cakes will still be soft in the centres). Invert cakes onto serving plates. Dust with extra cocoa and invert each cake onto serving plates.

The cakes should be slightly undercooked so the centres are gooey. Be sure to serve these cakes soon after inverting them onto serving plates. If they stand for too long, the centres will continue to cook, and no longer be soft.
Note

Women's Weekly Food