We had some little friends come over today for a playdate today, and I wanted to make some treats for everyone to enjoy for pudding. Looking through my cupboards I found some micro mini eggs and some chocolate, so I decided to make some Mini Egg Chocolate Bark.
To make this egg-ceedingly easy and scrummy Mini Egg Chocolate Bark all you need are the following ingredients:
300g milk chocolate
100g white chocolate
100g (Tesco) Micro Chocolate Eggs
- Line a baking tin – I used a 10 inch round one – with greaseproof paper
- Melt the milk chocolate in 1 bowl
- Melt the white chocolate in another bowl
- Once both are melted , pour the milk chocolate into the prepared dish and spread it to fit inside the whole of the dish
- Then drizzle over the white chocolate – does not matter how erratic it looks
- Sprinkle the micro eggs over the top
- Place in the fridge for about 2 hours (ish) until set
- Remove the grease proof paper so you can cut the bark into triangles
- Keep in a sealed tub in the fridge
Obviously you could use the normal Cadburys Mini Eggs but I happened to have these smaller ones which work well for little mouths (and are much cheaper!). Look how appealing this chocolate bark is – colourful and pretty and of course yummy!
This not only looks good but is quite frugal to make too as I used supermarket own value chocolate so in total £1.95 . They would make a wonderful home made Easter gift and it is the type of confectionary no bake treat that children can get stuck in and help make too. Mind you they would also be great to make after Easter using up any leftover (is there such a thing though?) Easter egg chocolate and mini eggs
Mini Egg Chocolate Bark – mmmmmm so easy and so good, why not give it a go? I don’t think it will hang around long if today is anything to go on!
I recently bought myself a new cake pan in the sale, as you do, an Easter egg one which I thought would make a lovely cake for Easter Sunday when my family and I go to my OH’s parents for our traditional Easter Sunday lunch and egg hunt.
I also adore mini eggs, they are my favourite type of egg, chocolate or otherwise, and I wanted to incorporate them into this easter egg cake somehow. Another thing I really like and have wanted to have a go at recreating myself , is the pinterest favourite cake filling – the pinata cake! Mostly I have seen this effect done using smarties or skittles or even M&M’s – I thought why not use mini eggs? And that is what I have done with my Chocolate Eatser Egg Pinata Cake.
Chocolate Easter Egg Pinata Cake
Author: Jenny Paulin
Recipe type: desserts
- 200g unsalted butter
- 200g caster sugar
- 160g self raising flour
- 40g cocoa powder
- 4 eggs
- 2 tbsp Beanies Cinder Toffee Flavoured Instant Coffee Granules mixed in 25ml almost boiling water
- 1½ packets of Cadburys Chocolate Mini Eggs
- 1 packet of Tesco mini , mini chocolate eggs
- 250g Renshaws Chocolate flavoured ready to roll icing
- 50g cold unsalted butter
- 100g icing sugar
- 100g milk chocolate , melted
- 1 tsp Beanies Double Chocolate Flavoured Instant Coffee Granules
- 1 packet of Dr Oetekar chocolate stars
- 1 white chocolate writing icing tube
- Cake release (or butter & flour) to grease the pan
- Grease the easter egg pan thoroughly
- pre heat the oven to 180oC / 160oC (fan)
- cream the butter and sugar together until soft and creamy
- add the eggs and a spoonful of flour and beat again for a couple of minutes
- Add the remaining flour and cocoa powder and the cinder toffee coffee and fold in until combined
- Pour into the cake tin and smooth over
- Place into the oven and cook for 40 - 50 minutes until cooked all the way through - you might want to place foil over the cake after 30 mins to prevent the edges of the cake singing
- Once cooked allow to cool and then remove from the tin and place on a wire rack
- Make the buttercream by creaming the butter until soft and smooth. Carefully add the icing sugar and beat until smooth and creamy
- Stir the double chocolate coffee into the melted chocolate and add to the icing sugar and butter, and mix well to make a chocolate buttercream
- Cover and put to one side until the cake is complelty cooled
- Once the sponges are completely cooled, carefully slice it in half to make 2 sponges
- In the top, thicker and more dome shaped sponge, using a large circular pastry cutter cut a hole - do not go all the way to the bottom though. You want to make a pocket, so use a spoon and a knife to scoop out the round and discard (or eat!)
- Place the pastry cutter on top of the other sponge half in the same place that you just cut a whole out of the other sponge. Then add the buttercream to the sponge around the cutter - the space inside the cutter must not have any buttercream inside
- In the hole of the top sponge, fill with the mini eggs and then carefully sandwich the 2 sponges together
- Cover the outside of the cake with the remaining buttercream
- Roll out the brown ready to roll icing and cover the cake with it and trim off any excess
- Write 'Happy Easter' with the icing tube
- Use the icing from the tube stick the chocolate stars on to the egg for decoration
- Serve as required
This cake was delicious and the boys loved seeing the mini eggs fall out when it was cut open. I think that using the chocolate ready to roll icing was effective and from a distance made the cake look like an actual chocolate easter egg. Obviously, using coffee granules in the sponge and buttercrean is optional and if this was for children then just cocoa powder would probably work better as not all children enjoy the taste of coffee.
However, that said I really liked the subtle taste that the Beanies Coffee Granules added to this cake. The cinder toffee flavour used in the sponge was nice – the flavour added an extra dimesion ( and fragrance), and the double chocolate coffee in the chocolate buttercream added some lovely texture with a light coffee flavour. I will be making this again for Easter Sunday.
This Chocolate Easter Egg Pinata Cake is my entry into the Beanies Easter Baking Challenge. You can see the other entries by following the hashtag #BeaniesBakeOff on Twitter
I was sent jars of the Beanies Flavoured Instanr Coffee for the purpose of devising a recipe.
You can discover more about their products on their website http://www.beaniesflavours.co.uk
Around last Easter, my social media timelines were filled with photos of Cadburys Creme Egg Brownies. I remember thinking, firstly what a great idea they were for Easter, and secondly that I must have a go at making them next year. So roll on almost 12 months and I have done just that!
I have made them very easy brownies similar to the ones which I made for the first time for Valentines Day . These Creme Egg Brownies use just 5 ingredients making them perfect for busy people, and would also be ideal for children to help make too. My brownies did break up a bit as soon as I cut them – this might have been my fault, as I sliced them before they had cooled down completely. But then I like eating them when they are still warm and gooey inside! How do you like to eat yours?
Creme Egg Brownies
Author: Jenny Paulin
Recipe type: desserts
- 1 jar of chocolate spread
- 100g self raising flour
- 2 eggs
- 1 tbsp cream cheese
- 5 Cadburys Creme Eggs
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line a square baking tin - mine is 7 x 7 inches
- Place the chocolate spread, eggs and flour into a bowl and beat together (I used my free standing mixer)
- Once all the ingredients have been combined, fold in the cream cheese just so - you want to see a marbled effect
- Pour in to your baking tin
- Then slice each creme egg in half using a sharp knife
- Place 9 of them on top of your brownie - 3 rows of 3
- Very gently push each egg down a little to nestle into the brownie batter
- Place in the oven and cook for about 25 minutes - you want the brownie to still be a little wobbly but if you prefer yours more cooked through continue cooking for another 5-10 minutes checking as you go
- Remove from the oven and allow to cool for at least an hour before removing from your tin to slice in to squares
These brownies taste very, very good, if a little rich, but actually not that sweet considering that they contain creme eggs. I think this is due to the fact that the brownie batter is not that indulgent or sugary like a normal brownie, owing to the simple ingredients used. These would be lovely served with some ice cream while the brownie is warm. They did not cut as equally as I would have liked, so they do look a little ermmm rustic, BUT they tasted great, so I am not too worried about them not being unifomed in size and shape!
The recipe is just so easy and with Easter on the way, why not have a go at making some – they make an egg-cellent alternative to regular brownies 🙂
After a week of being stuck indoors due to snot ridden, cold infested boys it made a lovely change today to get out into the garden for some fresh air in the sun shine (and cold wind I may add!). Also to embark on an Easter egg hunt!
Some friends and family had given the boys some eggs and with the one we bought for each of them, I decided that rather just give them to the boys after breakfast, it would be much more fun to hide them all in the garden and get them to look for their chocolate egg loot.
It was a lot of fun and the boys spent quite a while searching for their Easter egg treasure
While Burton was looking for the final egg, Jenson took the ones he had off for a sneaky attempt at eating them – I caught him just as he had opened the wrapper on the one from Daddy and I!
After the hunt ended, the boys had enjoyed it so much they asked me to hide them all again so they could have another Easter egg treasure hunt! Funnily enough they found the eggs faster the second time around – hmmm I don’t think they had their eyes closed as they had promised!
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Thank you xx