Cake with chocolate eggs, a simple-to-prepare, soft and indulgent dessert, perfect for recycling leftover chocolate eggs from Easter, to reuse the chocolate from Easter eggs or assorted chocolates. I think I already told you that my daughters have always received many eggs for Easter. In particular, my aunt Anna every year showed up with a huge chocolate egg. This year, now that Francesca and Giorgia have grown up, she thought of giving them small chocolate eggs. Given that the older one hardly even knows what a dessert is, except in exceptional cases, and Giorgia is not that crazy about them, I thought of using them to make this cake. A simple and quick idea that allowed me to recycle these chocolate eggs, which otherwise I think would have sat pitifully in the pantry until August, when I surely would have found them melted. You can use the ones you prefer: milk, dark, filled or with cereals. In any case, they will form the irresistible creamy heart of a dessert that will win everyone over.
Ready in a few simple steps, this cake belongs to those genuine pantry-style desserts that are made with simple ingredients: 00 flour, baking powder, sugar, butter, eggs and vanillin. For the success of the recipe, I recommend working the butter and sugar very well until you obtain a white and fluffy cream. This step is essential so that the chocolate eggs do not sink to the bottom during baking. Soft, indulgent and wholesome, this cake with chocolate eggs will be ready in a click!
If you are interested in other Easter dessert recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 394.03 (Kcal)
- Carbohydrates 50.15 (g) of which sugars 31.01 (g)
- Proteins 6.09 (g)
- Fat 19.75 (g) of which saturated 12.33 (g)of which unsaturated 6.94 (g)
- Fibers 1.06 (g)
- Sodium 35.05 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 1/2 cup granulated sugar
- 7 tbsp butter
- 1 1/4 cups 00 flour (all-purpose flour)
- 1/3 cup milk
- 2 tsp baking powder
- 1 sachet vanillin
- milk chocolate eggs (as needed)
- powdered sugar (as needed)
Tools
- Pan springform pan 8 in
- Mixing bowl
- Mixer
- Parchment paper
Steps
First of all, take the butter out of the refrigerator at least one hour before preparing the cake. It should be soft. Place it in a bowl with the sugar and vanillin and start working the ingredients with electric beaters for at least 10 minutes, until you obtain a smooth and fluffy cream. Then add the eggs and continue to beat the mixture with the electric mixer until they are incorporated into the batter.
Then add part of the flour, half of the milk and continue working the batter with the beaters, until well combined. Add the remaining flour, the baking powder and the remaining milk. Continue to beat the mixture with the beaters until you obtain a smooth, lump-free batter.
Transfer the batter into a springform pan lined with parchment paper, 8 in in diameter. Unwrap the chocolate eggs and place them on the surface of the batter after putting them in the freezer for 30 minutes. This step will allow the eggs to remain intact and not melt into the batter during baking. Keep some aside for final decoration. Bake the cake in a preheated oven at 356°F on the conventional setting for 45 minutes, performing the toothpick test to check doneness. Insert it in several points of the cake; it should come out dry. If not, continue baking for the necessary time.
As soon as the dessert is ready, remove it from the oven and let it cool. Then remove it from the pan, dust with powdered sugar, decorate with a few chocolate eggs previously set aside and serve in slices.
Storage and tips for the cake with chocolate eggs
The cake with chocolate eggs can be stored in a cool, dry place for 2 to 3 days, covered with a glass dome or food-grade aluminum foil.
FAQ Questions and Answers for the cake with chocolate eggs
Why do the chocolate eggs sink to the bottom of the cake?
I recommend working the butter and sugar very well before adding the eggs. This step will help prevent the chocolate eggs from sinking during baking.
Why do the chocolate eggs melt?
To prevent them from melting during baking and mixing into the batter, I recommend placing the eggs in the freezer for 30 minutes before adding them to the batter.
Can I use filled chocolates?
Certainly, you can replace the chocolates with others you prefer, or use leftover chocolate from Easter eggs.
Can it be made with cocoa?
Yes, you can replace part of the flour with unsweetened cocoa powder.
