The chocolate cake with Easter eggs is an incredibly soft and indulgent dessert perfect for a hearty breakfast or to finish a meal; serve it with a spoonful of chantilly cream and it will be irresistible.
Last year I made the cocoa-free version, the 5-minute cake with Easter egg chocolate and it was a big hit; after all my 5-minute cakes always get your approval because they are very quick, soft and versatile. You can find many collections on the blog; if you haven’t tried them yet I recommend the 5-minute hazelnut and chocolate cake or the 5-minute strawberry cake (butter-free).
I take this recipe as an opportunity to answer a question you often ask me: does the chocolate from Easter eggs need to be eaten immediately?
Absolutely not, you can store it for a very long time, just like the chocolate bars you buy at the supermarket. Chocolate, especially dark chocolate, keeps well for a long time; place it in an airtight food container and store it at room temperature until the expiration date printed on the egg wrapper.
In summer, if the temperature in your home exceeds 82°F put the chocolate in the refrigerator otherwise the heat will cause the cocoa butter to rise to the surface creating unpleasant whitish spots that do not alter the taste but are not nice to look at.
The cake I propose today is made with vegetable oil but you can easily replace it with butter by increasing the amount by 20%.
Here are other recipes to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 365.48 (Kcal)
- Carbohydrates 45.47 (g) of which sugars 26.28 (g)
- Proteins 7.82 (g)
- Fat 18.35 (g) of which saturated 7.51 (g)of which unsaturated 9.80 (g)
- Fibers 2.79 (g)
- Sodium 46.66 (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
- 1 2/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup + 1 tbsp granulated sugar
- 1 cup ricotta cheese
- 3 tbsp + 1 tsp whole milk
- 2 eggs (medium)
- 1/3 cup peanut oil (or about 6 2/3 tbsp of very soft butter (alternative))
- 1 packet baking powder
- 6.35 oz 50% dark chocolate (from the Easter egg; I used a 70% egg)
- 2 teaspoons vanilla extract
- 2 teaspoons butter
- 1 tablespoon sweetened cocoa powder
Tools
- 1 Bowl
- 1 Whisk
- 1 Scale
- 1 Springform pan removable 9-inch diameter springform pan
Directions
Put the ricotta in the bowl together with the sugar and mix very well until it becomes smooth and silky. Add the eggs one at a time, incorporating each before adding the next, then add the oil, the milk and the vanilla.
Sift the flour with the cocoa and the baking powder and add them to the bowl, continuing to mix with the whisk. The batter is ready; add 3.2 oz (about 90 g) of Easter egg chocolate coarsely broken into pieces.
Pour the batter into the buttered and floured pan, and distribute another 3.2 oz (about 90 g) of broken chocolate over the surface. I suggest making small pieces — it looks nicer and the cake will develop better.
Bake the cake in a preheated conventional oven at 356°F for about 45/50 minutes.
Do the toothpick test to check doneness; if necessary, extend the baking time by a few minutes, being careful not to overbake or the cake will become dry.If the surface of the cake tends to brown too much, cover it with a sheet of aluminum foil.
The chocolate cake with Easter eggs is ready — let it cool completely before serving.
Tips
Storage
The chocolate cake with Easter eggs can be kept at room temperature for 3–4 days.
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