| Cook Time | 25 |
| Servings | serves |
Ingredients
- 100 grams Butter chopped
- 1 cup Caster Sugar
- 1/2 cup Water
- 1/4 cup Cocoa Powder
- 2 Eggs lightly beaten
- 1 cup Almond Meal
- 1 cup Self Raising Flour sifted
- 24 Caramel-filled Easter Eggs
- Chocolate Sprinkles to decorate
Chocolate Cream
- 300 grams Dark Chocolate
- 300 ml Thickened Cream
Ingredients
Chocolate Cream
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Instructions
- Preheat oven to 180°C. Line a 24-hole patty pan or 12-hole muffin tin with paper cases. Put butter, sugar, water and cocoa in a heavy-based pan. Cook, stirring, over a low heat until mixture is melted and smooth. Remove from heat; cool for 10 minutes.
- Add eggs and stir until combined. Stir in almonds and flour until combined. Transfer mixture to a jug. Remove foil from Easter eggs and put 1 egg in each case. Pour chocolate mixture into each case to three-quarters full. Bake for 20-25 minutes or until firm to the touch. Cool cakes in tin for 30 minutes, then transfer to a wire rack to cool.
- To make Chocolate cream: Put chocolate and cream in a heatproof bowl over simmering water and stir until melted and smooth. Put bowl in the fridge, stirring mixture occasionally, for 1-2 hours until spreadable.
- Fit a star nozzle to a plastic piping bag. Fill bag with Chocolate cream. Pipe a big swirl on top of each cake. Top with chocolate sprinkles, then stand for 10 minutes before serving.
Recipe Notes
If you can't find the Easter eggs you could probably substitute other caramel chocolates.
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