Speaking of all things Easteregg wise, I’ve got an incredible chocolate loaded treat coming your way, if you love chocolate and the various Eastereggs you can buy this time of year then you’ve love what I’ve got, I can’t wait to share with you guys
Speaking of all things Easteregg wise, I’ve got an incredible chocolate loaded treat coming your way, if you love chocolate and the various Eastereggs you can buy this time of year then you’ve love what I’ve got, I can’t wait to share with you guys
It’s got a slight chew whilst being decadent fudge like yet still remaining light in texture. Chocolate cookie cake, chocolate buttercream frosting and lots of chocolateEastereggs in all different varieties
It's coincidentally an egg free recipe too, so perfect for anyone with an egg allergy. Can you believe this is the first chocolatefudgecake I've ever made
Break all chocolate into cubes and place into your slow cooker pot. This fudge will want you making more, if you happen to give it a go please let me know in the comments below
It’s an Easteregg hunt in a cake, you can’t get better than that. OK so you’ll have to go to the gym after eating a slice but it is Easter and time to share food with family and friends, so I am sure this won’t hang around for long
They have waded their way through Nigella’s chocolateFudgeCake from my very first post, Nigel Slater’s rich chocolate Brownie, a version of Devils Chocolatecake, Mary Berry’s Christmas Chocolate Mousse Cake, not to mention melting Chocolate Fondants or Chocolate Toffee shortcake
EasterCakeChocolateEggstravaganza – you have my apologies for the title but it had to be done. We use melted chocolate for the “glue” that holds the chocolate nest (the flakes) together as well as for the mini eggs on the pillar
This ChocolateEasterEggstravaganzaCake is a real show-stopper – yummy chocolate sponge, covered with chocolate fingers and mini-eggs, finished with a pretty Easter bow
You have to beat the egg whites with sugar and a little water in a large heatproof bowl over a saucepan of simmering water until the sugar dissolves, then once you’ve removed it from the heat, you have to continue beating the mixture until the bowl feels cool to the touch and you have gloriously thick and glossy meringue
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