This Easter egg cake is a truly spectacular Easter dessert. Filled to the brim with chocolate eggs and with the added fun element of a smash surprise, the whole family will be clamouring for a piece of this cake.
Looking for more Easter dessert ideas?
Ingredients
Method
Lightly grease a 1.25 litre, 16cm wide, round bowl. Line with plastic wrap.
In a large saucepan, stir chocolate, butter and syrup together over low heat until melted.
In a large bowl, combine rice bubbles and coconut. Pour over chocolate mixture, stirring until combined.
Press mixture into the base and sides of bowl, ensuring edges are level (pack and flatten with a palette knife). Chill 1 hour to set.
Using plastic wrap to lift, remove shell from bowl. Fill with Easter chocolates, and then top with a serving plate. Invert.
Pour over melted milk chocolate letting it drizzle down on sides. Sprinkle with hundreds and thousands. chill until set.
If preferred, use chocolate melts in place of eating chocolate. Be careful not to over- heat chocolate during melting, preventing burning.
Note
