Post contains affiliate links.
If there is one thing I love about this time of year, it is the insanely good Easter chocolate selection. I seriously have a slight obsession with Easter Eggs. There is just something about chocolate in egg shape that makes it so. Much. Better.
Husband is also a huge fan of Cadburys Crème Eggs. While I’m not quite so taken (a little sickly for my taste) I do agree they can be pretty yummy in moderation.
So for Valentines, we don’t really do the ‘traditional’ forms of celebrating, (think romantic dinner, flowers, jewelry etc) we kinda just think up something that would make each other happy and do that. This year I got a lovely massage and I bought hubby a small novelty gift and baked him something.
What did I bake, you ask?
Only these amazing little crème egg filled chocolate cakes! Dense, moist, rich-but-not-too-rich personal sized pieces of heaven.
I made a mistake in a way, though. I sliced the eggs in half to spread them out. If I hadn’t have done that there would have been bites with explosions of sweet, gooey fondant waiting to surprise you, but by cutting them in half it allowed the fondant to seep out during baking. This infused the entire cake with that insanely good, unique flavour you only really associate with the beloved crème egg!
There were still little half-shells of chocolate waiting to spice up each bite and the richness of the chocolate was complimented by the sweetness of the filling flavour.
I found them delightful and am so glad they turned out the way they did!
Husband and Gray certainly didn’t complain either, there was much grumping when Gray was told he was only allowed one!
I used a silicone baking mat with six rectangular sections, perfect for individual sized portions! The recipe I used was adapted from a brownie recipe that I love. I was originally hoping these would turn out a little more ‘brownie like’ in consistency but in the end, I think they turned out perfect!
The recipe perfectly makes six individual sized bars.
2 small bags mini crème eggs (I got mine from Aldi!)
100g bag dark chocolate chips
2 large eggs
75g brown/muscovado sugar
50g plain flour
½ tsp baking powder
- Preheat oven to 160c/320f (fan) and butter/spray your pan
- Gently melt choc chips and butter in saucepan, set aside
- Beat eggs and sugar until light and fluffy.
- Fold in melted choc/butter mix
- Sieve flour and baking powder into mix, fold in.
- Add mini crème eggs (Note: If you cut them in half like I did, you’ll only really need about 1 ¼ bags plus another ¼ (3 eggs) to decorate on top, but if you want to keep them whole, I’d recommend using the entire two bags.)
- Spoon evenly into the 6 sections of your silicone tray (Note: this would probably make an awesome single cake if you wanted to just pour into a 9×9 pan or something!)
- Bake for approx. 25mins until risen and no longer wet if stabbed with a skewer
- Leave to cool in pan – enjoy!
Don’t they just look perfect for an Easter party? I might even try adapting this recipe again to include different flavours for future ideas! Can you imagine the possibilities?