| Chocolate, Caramel and Hazelnut Easter Egg Cake |
  Chocolate, Caramel and Hazelnut Easter Egg Cake I've generally found that Easter Egg chocolate is sweeter and lighter than usual, so this seems a good combination for it: if you like ice cream Mars bars, you'll probably like this cake :)
Ingredients:For the cake:
For the filling and topping:
InstructionsGrease a small round cake tin and preheat the oven to 220 C Mix the cake ingredients together. If you're mixing by hand, mix the dry and wet ingredients separately, then combine the two sets of ingredients together. Add either milk or flour to reach a thick shake type consistency. Bake at 220 C for 30 minutes, then lower the temperature to 180 C and bake for another 20 minutes. Test with a knife (stick the knife in the middle of the cake, pull it out and it should not have any runny cake mix on it) Leave to cool in the tin, then run a knife around the edge. Remove from the tin, and cut in half horizontally with a long knife. Put it on a slightly deeper plate with a rim, as the sauce that goes on it is runny at first. Spread a layer of Nutella on the bottom layer, and put the top layer back on top.  Melting chocolate in a bain marie Using a bain marie, melt the remaining Easter Egg pieces and Caramac pieces together. Remove from the heat and allow to cool slightly. Mix in 1 tablespoon of Nutella and the small pot of double cream to complete the chocolate caramel hazelnut sauce.  Easter Egg cake, one chick left! Crumble up the Flake and sprinkle over the middle of the cake. Place the chicks on top of the cake and position the mini eggs around them. Finally, stick the last pieces of Easter Eggs around the edge of the cake to look a bit like petals around a flower.                 |
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| Last Updated ( Sunday, 23 March 2008 ) |
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