Little chocolate Easter egg cakes
|250 g||Dark chocolate|
|⅔ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|⅔ cup||Self raising flour|
|12 to decorate||Mini chocolate Easter eggs|
|200 g||Milk chocolate|
- Heat oven to 160 deg C. Grease 12 x 160ml capacity cake or standard muffin tins. Place butter and coarsely chopped chocolate in a heatproof bowl over a saucepan of simmering water (or microwave) to melt. Stir until smooth.
- Add sugar and vanilla, then beat mixture with an electric mixer until combined. Beat in eggs, one at a time. Finally, beat in the flour until just combined.
- Spoon mixture into prepared tins and bake for 20 to 25 minutes or until an inserted skewer comes out clean. Remove to a wire rack to cool.
- To make the frosting, melt the chopped chocolate and cream together, then whisk until smooth. Set aside until it cools to room temperature and becomes firm. Beat until fluffy. Slather frosting on top of cold cakes and decorate with mini chocolate Easter eggs.