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Easter Egg

Whats.Cooking's picture
Ingredients
  Rich chocolate cake 1 (3 Egg Quantity)
  Chocolate hazelnut spread 10 Ounce (300 Gram)
  Icing sugar 1 Tablespoon (For Dusting)
  Chocolate brown ready to roll icing 1 Pound (500 Gram)
  Milk chocolate 2 Ounce (50 Gram)
Directions

1. Grease a 2.5 litre (4 pint) ovenproof basin and line the base with a circle of greaseproof paper. Turn the cake mixture into the basin and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1-1 1/4, hours or until the cake feels just firm in the centre. Leave to cool in the basin. Run a knife around the edges of the basin and invert the cake on a board. To make the egg shape, start by cutting a vertical slice, 5 cm (2 inches) wide, off 2 opposite sides of the cake. Keeping the knife vertical, cut away more of the cake at one end to make a pointed egg shape, then round off all the edges of the cake, remembering that the cake will be shallower at the pointed end than at the thick end. Keep the trimmings. Slice the egg shape vertically into 3 layers and sandwich them together with a little of the chocolate spread. Cover the egg with the remaining chocolate spread.
2. Dust your work surface with icing sugar and roll out the icing to an oval, 33 x 28 cm (13 x 11 inches). Lift the icing over the cake and smooth it to fit around the sides. Trim off the excess around the base. Transfer the cake to a tray or board lined with baking parchment or greaseproof paper.
3. Break the chocolate into pieces and put them in a bowl over a pan of gently simmering water until the chocolate has melted. Put the chocolate in a paper piping bag and snip off the tip. Using a scribbling action, pipe lines of chocolate diagonally across the chocolate egg. Using a fish slice, carefully transfer the cake to the serving plate and keep it in a cool place until the chocolate has set.
4. Use the tip of a knife to tuck one end of the ribbon under the end of the egg. Wrap the ribbon down the length of the egg and tuck it under the other end. Use the remaining ribbon to make a large bow for the top. Secure in position with a little tape.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Party
Preparation Time: 
25 Minutes
Servings: 
4

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