Surprise your family this festive season with this incredible cake, filled with chocolatey Easter eggs that can be revealed when you ‘smash’ the top.
Ingredients
150 gdark chocolate, chopped
75g butter, chopped
1 tbsp golden syrup
2 1/2 cupsrice bubbles
1/4 cup desiccated coconut
Assorted chocolate easter eggs, to fill
200g milk chocolate melts, melted
1 1/2 tbsp hundreds and thousands
Steps
Lightly grease a 1.25 litre, 16cm wide, round bowl. Line with plastic wrap.
In a large saucepan, stir chocolate, butter and syrup together over low heat until melted.
In a large bowl, combine rice bubbles and coconut. Pour over chocolate mixture, stirring until combined.
Press mixture into the base and sides of bowl, ensuring edges are level (pack and flatten with a palette knife). Chill 1 hour to set.
Using plastic wrap to lift, remove shell from bowl. Fill with Easter chocolates, and then top with a serving plate. Invert.
Pour over melted milk chocolate letting it drizzle down on sides. Sprinkle with hundreds and thousands. chill until set.
Tips
If preferred, use chocolate melts in place of eating chocolate.
Be careful not to over- heat chocolate during melting, preventing burning.
