• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 125g dark chocolate, chopped

  2. 150g unsalted butter, chopped

  3. 3 eggs

  4. 1/2 cup firmly packed brown sugar

  5. 1/2 cup plain flour, sifted

  6. 1/3 cup self-raising flour, sifted

  7. 1 Tbsp cocoa, sifted, plus extra for dusting

  8. 6 small caramel-filled Easter eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Grease 6 x ½-cup-capacity ovenproof dishes or pudding moulds. Place chocolate and butter in a saucepan on low heat. Cook, stirring, for 2-3 minutes, until smooth. Cool for 10 minutes.

  2. Beat eggs and sugar for 4-5 minutes, until light and fluffy. Transfer mixture to a large bowl. Fold in flours, cocoa and chocolate mixture. Spoon mixture into moulds, filling to 1cm below rims.

  3. Press an easter egg into centre of each. Bake for 12-14 minutes, until firm around edges (cakes will still be soft in centres). Invert cakes onto serving plates. Dust with extra cocoa and serve.

  4. Article from the March, 2012 issue of Taste magazine .


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