… with Easter fast approaching I thought I ought to get into the spirit and turn my hand to some seasonal baking. There seem to be hundreds of Cadbury Creme Egg recipes out there this year more than any year before so naturally I jumped onto that bandwagon to have a go. I have to admit that I have always been a massive creme egg fan… I love the gooey, sickly sweet centre, the classic cadbury’s thick milk chocolate but most of all I love the way that, true to one of their older advertising campaigns, there are a multitude of options for eating them… do you go for the breaking in half and then eat each section, or cut the top off with your teeth and then suck out the creamy middle, or how about the nibbling away the chocolate till all you have left in the gooey centre… never has there been such joy from one confection.
mini creme egg easter bundt cakes
I arrived home last night from another manic week in the big smoke to find a little box of mini silicone bundt moulds that my dear sweet neighbour Tracey had left for me. Tracey is one of those magpie type people, she’s attracted to anything a little unusual and if something catches her eye that she thinks may be relevant to someone she loves she’ll pick it up and deliver it. These little bundt moulds are adorable and they produce the cutest little cakes perfect for sharing… the sponge mix is a classic 3 egg sponge and I had plenty left over to make a mini chocolate loaf cake which i’ll share with you later in the week… you could also use the mixture in cupcakes or a regular cake tin…
for the cake
3 large free range eggs
225g self-raising flour
1 tablespoon cocoa powder
1 teaspoon vanilla essence
1 regular creme egg – finely chopped
for the topping
6 mini creme eggs
150g milk chocolate
2 teaspoons cocoa powder
extra chocolate for grating
you will need 12 mini bundt cake moulds or 12 cupcake cups or one 20cm loose-bottomed cake tin
pre-heat the oven to 170C
in a large bowl, cream the butter and sugar until light and fluffy, then add the eggs and beat in followed by the flour and cocoa and beat in, then add the chopped creme egg, vanilla and a little milk to slacken and stir in
spoon the batter into the moulds and press down and even out with a knife… you want to fill them fully even though they’ll expand in the oven you want this to happen so that you have a thick base to take the chocolate
bake for 20-25 mins until risen and a skewer inserted comes out clean – set aside to cool
make the topping by gently melting the chocolate either over a bain-marie or in the microwave, then add the cocoa powder and mix thoroughly
cut the risen bits off the base of the bundts so they have a thick and flat base, then fill the holes with the chocolate sauce so that it dribbles down the side like a volcano… grate some chocolate over the top and decorate with a mini creme egg on each one
I am of course entering these little marvels into this months we should cocoa challenge, founded by Choclette from the sublime Chocolate Log Blog and hosted this month by Rachel Cotterill… the theme this month being Easter.
believe it or not but I wasn’t sent any creme eggs by anyone, I bough them myself… I genuinely love them… for some more of my favourite creme egginess check out these recipes by Karen from Lavender and Lovage, Ren Behan and Choclette from Chocolate Log Blog
… eat and of course, enjoy!