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Easter Chocolate Fudge Nest Cakes

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Ingredients

Adjust Servings:
100g Soft brown sugar
100g Butter
100g Plain chocolate
50ml Hot water
1 Egg Medium
0.5 tsp Vanilla Extract
125g Self Raising Flour
100g Plain chocolate For the icing
50ml Double cream For the icing. Room temperature.
25g Icing Sugar For the icing

Easter Chocolate Fudge Nest Cakes

Features:
  • Vegetarian
  • 40 minutes
  • Serves 24
  • Easy

Ingredients

Directions

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These chocolate fudge nest cakes are perfect for Easter! So fun to make with the kids, and even more fun to eat!

This recipe makes 24 cupcakes, so plenty to go around if you’re having a get-together! They are a chocoholics dream, and a perfect way to use up any left over chocolate when Easter is over (although we doubt they’ll be any!)

Steps

1
Done

Pre-heat the oven on CONVECTION 160 °C.

2
Done

Place mini cake cases in to cake tins.

3
Done
2 minutes

Melt the butter, sugar, chocolate and the 50ml of hot water on HIGH MICROWAVE for 2 minutes then set aside to cool.

4
Done

Stir the egg and vanilla extract in to the cooled chocolate mixture. Once combined stir the chocolate mixture in to the flour until smooth.

5
Done
20 minutes

Spoon the blended ingredients in to the cases and cook on CONVECTION 160 °C for 18minutes.

6
Done
2 minutes

For the icing melt the chocolate on HIGH MICROWAVE for 1-2 minutes.

7
Done

Stir in the double cream at room temperature, followed by the icing sugar.

8
Done

Spoon the mixture into a piping bag and pip onto the cake to create the nests. If the mixture isn't thick enough, add more icing sugar. Top with your choice of sweets or mini Easter eggs.

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