Chocolate Easter egg nest cakes
Brilliant to make with children over the holidays, these easy chocolate Easter nests are a perennial favourite.
Ingredients
- 225g/8oz dark chocolate or a mix of dark and milk chocolate, broken into pieces (see Recipe Tip)
- 2 tbsp golden syrup
- 50g/2oz butter
- 75g/2ΒΎoz cornflakes or puffed rice cereal
- 36 mini chocolate eggs
Method
Line a 12-hole fairy cake tin with paper cases.
Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth.
Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Recipe Tips
If you're not keen on dark chocolate feel free to swap it for milk chocolate, or a mixture of both. Milk chocolate is much sweeter and when added to an already sweet cereal and mixed with golden syrup it can be too much.
Shredded wheat or puffed rice cereals can be used instead of cornflakes.
Store the Easter egg cakes in an air-tight tin for up to a week.
Mini eggs are a choking risk for young children. Place them in a food bag and use a rolling pin to break them into smaller pieces if this is a concern.
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