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Soft-Centred Chocolate Easter Egg Cakes

Soft-Centred Chocolate Easter Egg Cakes

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10 mins + 10 mins
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Serves 6


  • 125g dark chocolate, chopped
  • 150g unsalted butter, chopped
  • 3 eggs
  • ½ cup firmly packed brown sugar
  • ½ cup plain flour
  • 1/3 cup self-raising flour
  • 1 Tbsp cocoa, plus extra to dust
  • 6 small caramel-filled Easter eggs


1. Preheat oven to 200°C (180°C fan-forced). Grease six small oven-proof teacups or ½ cup ramekins.

2. Place chocolate and butter in a saucepan on low. Cook, stirring for 2-3 minutes, until smooth. Cool for 10 minutes.

3. In a large bowl, beat eggs and sugar for 4-5 minutes with an electric mixer, until light and fluffy. Sift in flours, cocoa and fold in chocolate mixture. Spoon mixture into teacups or ramekins, filling to 1-2cm below the rims.

4. Press one Easter egg into the centre of each mould. Bake for 10-12 minutes, until firm around edges (cakes will still be soft in the centre). Turn cakes out onto serving plates and dust with extra cocoa.

This recipe was sent in by Food to Love


Qty Price
Whittakers Chocolate Block 50% Cocoa Dark $5.30 ea
$5.30 ea
Mainland Butter Unsalted $6.00 ea
$6.00 ea
Countdown Eggs Half Dozen Free Range Size 7 $3.90 ea
$3.90 ea
Countdown Brown Sugar $1.40 ea
$1.40 ea
Countdown Plain Flour $2.00 ea
$2.00 ea
Countdown Self Raising Flour White $2.19 ea
$2.19 ea
Nestle Cocoa Powder $4.29 ea
$4.29 ea
6 small caramel-filled Easter eggs
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