I hope you had a great Easter. The next question is what to do with all these Easter eggs? Here are some ideas on how to use Easter eggs. The outcome result will be directly proportional to the quality of the chocolate of your eggs. Because Easter eggs are often done with very sweet chocolate, I will advise you to reduce the sugar quantities in each recipe.
Three ideas to use your Easter eggs:
- Use the easter eggs in choc chip cookies. You can use my great choc chip cookie recipe. You will need to reduce the sugar amount probably 50 g less for each type, simply because Easter eggs are usually very high in sugar.
- Melt the chocolates and use them in a simple chocolate cake. One of the easier recipe, made so many times as a child and now if the Queen of Sheba Cake (Reine de Saba). Again here, reduce the sugar by a third. double the base recipe given and use a round cake tin for an afternoon tea cake.
- Easter eggs go around cake! This is a plain cake in which we insert two circles of Easter eggs. The fun bit is that those eggs often fall in the cake and cannot be seen once the cake is cooked. This is the recipe I am sharing below.
Easter eggs go around cake:
I made this one this weekend for a bunch of children who were spending the afternoon with us. One of the child helped me making the cake. She loved placing the eggs around. There was no left overs!
Ingredients:
- 4 large eggs
- 240 g of butter, melted
- 180 g of caster sugar
- 240 g of flour
- 1.5 tspn of baking powder
- Easter eggs (about 20)
Method:
- Preheat the oven at 180°C.
- Butter the bottom and sides of a large round tin, line the bottom with baking paper.
- Place the eggs and sugar together and beat (using a large whisk or a food mixer) until light and fluffy.
- Add the butter slowly mixing. Then add the flour and baking powder together and mix with a wooden spoon.
- Transfer the batter to the tin, unwrap the chocolate eggs and place in two circles or in a pattern of your choice.
- Bake until firm at the touch or golden brown.
