Here’s how I used my last milk chocolate Easter eggs. I made a delicious cake for an afternoon snack, although it barely reached snack time because they almost devoured it under the pretext of tasting it.
It’s very simple and quick, but above all indulgent!
Let’s make it together.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 11 oz milk chocolate (1 Easter egg)
- 7 oz butter (≈ 7/8 cup (about 14 tbsp))
- 3 fresh eggs
- 1/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1 packet baking powder (for cakes)
- 1 pinch salt
- unsweetened cocoa powder
- raspberries (optional)
- 1 packet vanillin
- 3 1/2 tbsp milk (≈ 1.8 fl oz)
- to taste powdered sugar
Tools
- 1 Blender
- 1 Springform pan
- 1 Saucepan
- 1 Whisk
- 1 Bowl
Steps
Preparation:
Preheat the oven to 356°F.
Butter and flour an springform pan 8 in.
Cut the chocolate from the eggs into pieces and pulse it in the blender. Transfer to the saucepan with 5 oz of butter and place over low heat, stirring constantly to melt it.
Separate the yolks from the whites, then beat the whites until stiff and set aside.
Place the 3 yolks, 1/4 cup of sugar, and the packet of vanillin into the blender and blend for 30 seconds.
Add the melted chocolate with the butter, 3 1/2 tbsp of milk, 2/3 cup of flour, and a pinch of salt. Run the blender for about 1 minute to combine the ingredients well.
Transfer the mixture to a bowl, then gradually fold in the beaten egg whites from the bottom up to incorporate them.
Pour the batter into the prepared pan and bake on the middle rack at 356°F for 35 minutes (conventional oven).
When baking is complete, turn off the oven and let the cake cool (without opening the oven) for about half an hour.
