The chocolate cake with Easter eggs is a great idea to use up some leftover chocolate from the Easter holidays.

It’s a great idea to use up some leftover chocolate from the Easter holidays. Naturally, if you don’t have enough (or any), you can always use a classic chocolate bar to make up for it.

How many times, in the weeks following Easter, have we wondered how to use the leftover egg pieces?

For making the chocolate cake, it’s best to use dark chocolate, but if you prefer, you can use milk or white chocolate by slightly reducing the amount of sugar.

There are plenty of delicious solutions, but the super soft cake I decided to present to you is undoubtedly one of our favorites.

It’s precisely its moist and very soft texture that makes it a perfect pantry cake.

Once baked, let it cool and then add a pinch of powdered sugar, but if you plan to serve the cake with recycled Easter eggs for a more formal occasion, like a romantic dinner or a birthday, you can glaze the surface or fill it with whipped cream.

To store the cake at its best, simply place it under a cake dome or seal it inside a transparent plastic bag. In either case, we recommend eating it within three days.

Now it’s time to turn on the oven, gather all the necessary ingredients, and roll up your sleeves

Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons, Easter

381.01 Kcal

calories per serving

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Energy 381.01 (Kcal)
Carbohydrates 44.15 (g) of which sugars 21.48 (g)
Proteins 8.08 (g)
Fat 20.12 (g) of which saturated 12.30 (g)of which unsaturated 7.32 (g)
Fibers 3.06 (g)
Sodium 154.59 (mg)

Indicative values for a portion of 70 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 for the Chocolate Cake

2 cups g all-purpose flour
3/4 cup g sugar (or erythritol 180)
4 eggs (room temperature)
5 oz g dark chocolate (Easter eggs or bar)
7 oz g butter (or 1/3 cup vegetable oil)
1 packet baking powder
as needed powdered sugar
1 pinch salt
1 knob butter (to grease the pan)
all-purpose flour (for dusting)

Tools

Electric whisk
Sifter
Baking Pan
Kitchen Scale

Steps for the Chocolate Cake

Melt the chocolate in a double boiler or microwave for 3 minutes at 600 watts until it is melted and creamy.
Add the butter and stir so that it melts with the heat of the chocolate.
Place the whole eggs and sugar in a bowl and whisk them with electric beaters until you have a frothy mixture.
Add the slightly cooled chocolate and butter mixture to the egg mixture and stir.
Finally, add the sifted flour and baking powder and mix gently so as not to deflate the batter too much.
Butter a pan and dust with a bit of flour, preferably a springform pan, and pour the chocolate cake batter in, leveling the surface.
(22/24 cm pan).
Bake the soft chocolate cake in a preheated static oven at 350°F for about 35 minutes.
Before removing the cake from the oven, always perform the toothpick test; if it comes out dry, the cake is done.
Let the soft chocolate cake cool and dust it with powdered sugar.
Enjoy your meal.

Advice

Always preheat the oven to 350°F, whether static or convection.

For baking, if using a static oven, keep it at 350°F. If using a convection oven, lower the temperature to 340°F and reduce the baking time by 10 minutes.

Never open the oven before 25 minutes of baking to prevent the cake from deflating.

For all baking, considering that the heat of your oven may vary, always perform the toothpick test before removing it from the oven.

The toothpick test involves inserting a toothpick into the batter. After removing it, if it appears dry, the cake is ready.

It keeps for 3/4 days obviously kept under a cake dome.

If you liked this recipe, click on many stars, thank you infinitely.

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