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IMPRESS everyone this Easter with this spectacular chocolate cake that has
a tasty twist of hazelnut and is crowned with 80 miniature eggs.
Serves: 12
Preparation: 30 minutes
Cooking: 1 hour 15 minutes
Ingredients
200g dark chocolate, chopped
200g butter, softened
1 cup brown sugar
1 tsp vanilla essence
2 eggs, at room temperature
1 3/4 cups self-raising flour
1/4 cup cocoa powder
3/4 cup milk
1 cup choc-hazelnut spread (such as Nutella)
80 small solid chocolate Easter eggs
Method
* Preheat oven to 160C.
* Grease and line a 20cm (base) round cake pan.
* Place chocolate into a heatproof, microwave-safe bowl.
* Heat on medium power for 2 minutes, stirring every minute with a
metal spoon, or until smooth.
* Set aside to cool slightly.
* Using an electric mixer, beat butter, sugar and vanilla essence
until creamy.
* Add eggs, 1 at a time, beating after each addition.
* Add cooled chocolate. Mix well.
* Sift flour and cocoa powder together.
* Fold half the flour mixture into chocolate mixture.
* Fold half the milk into chocolate mixture. Repeat with remaining
flour mixture and milk.
* Spoon cake batter into cake pan. Smooth surface.
* Bake for 1 hour or until a skewer inserted in the centre comes out
clean.
* Stand for 15 minutes before turning on to a wire rack to cool
completely.
* Spread choc-hazelnut spread over cake.
* Top with Easter eggs. Serve.
a tasty twist of hazelnut and is crowned with 80 miniature eggs.
Serves: 12
Preparation: 30 minutes
Cooking: 1 hour 15 minutes
Ingredients
200g dark chocolate, chopped
200g butter, softened
1 cup brown sugar
1 tsp vanilla essence
2 eggs, at room temperature
1 3/4 cups self-raising flour
1/4 cup cocoa powder
3/4 cup milk
1 cup choc-hazelnut spread (such as Nutella)
80 small solid chocolate Easter eggs
Method
* Preheat oven to 160C.
* Grease and line a 20cm (base) round cake pan.
* Place chocolate into a heatproof, microwave-safe bowl.
* Heat on medium power for 2 minutes, stirring every minute with a
metal spoon, or until smooth.
* Set aside to cool slightly.
* Using an electric mixer, beat butter, sugar and vanilla essence
until creamy.
* Add eggs, 1 at a time, beating after each addition.
* Add cooled chocolate. Mix well.
* Sift flour and cocoa powder together.
* Fold half the flour mixture into chocolate mixture.
* Fold half the milk into chocolate mixture. Repeat with remaining
flour mixture and milk.
* Spoon cake batter into cake pan. Smooth surface.
* Bake for 1 hour or until a skewer inserted in the centre comes out
clean.
* Stand for 15 minutes before turning on to a wire rack to cool
completely.
* Spread choc-hazelnut spread over cake.
* Top with Easter eggs. Serve.
