Easter Egg cake

2 hours


Easter egg cake

  • 150g of ground almonds
  • 60g of plain flour
  • 6 large eggs
  • 1 pinch of salt
  • 100g of caster sugar

Chocolate filling

  • 500g of dark chocolate, 70%, chopped
  • 200ml of double cream
  • 15ml of cognac

Vanilla buttercream

  • 100g of unsalted butter
  • 200g of icing sugar
  • 1 tsp vanilla

Chocolate topping

  • 100g of dark chocolate, 70%

Salted caramel topping (makes about 200ml)

  • 90g of brown sugar
  • 150ml of double cream
  • 25g of butter
  • 2 pinches of salt

To decorate

  • chocolate eggs, caramel-filled


Preheat the oven to 180°C/gas mark 4. Butter and line 2 rectangular baking trays (21 x 30 cm) with greased wax paper
To make the cake batter, combine the ground almonds in a mixing bowl with the flour and set aside
Separate the whites and yolks of eggs and set aside the yolks. Beat the egg whites with the salt and sugar until they reach firm peaks
Beating continuously, add the egg yolks one-by-one to the egg white mixture
Stop the mixer and, using a spatula, gently stir in the flour and ground almond mixture
Divide the batter between the prepared baking trays and bake for 15 minutes, or until the edges and the surface of the cake are lightly browned
Leave the sponge to cool, remove the wax paper and set aside. The dough should be thin (1.5cm) and pliable
To prepare the filling, melt the chocolate with the cream in a microwave or bain-marie. Mix well and add the brandy
Line a 1kg Easter egg mould with cling film and line with 1 of the sponge sheets. Neatly cut away any excess sponge using a knife
Pour some of the chocolate filling into the mould and lightly push the largest piece of excess sponge into the chocolate to create an inner sponge layer. Pour in the remaining chocolate filling to cover the sponge piece until it is 1.5cm from the brim of the mould
Cut the remaining sheet of cake to size and place over the chocolate to seal – you may need to plug some holes with excess sponge. Refrigerate for at least 4–5 hours, or overnight, to set
Once set, turn the cake out onto a large serving plate and carefully remove the cling film
To make the buttercream, mix all of the ingredients together until smooth and spread evenly over the cake. Place in the freezer for 1 hour
Melt the chocolate for the topping in a bain-marie, then remove and allow to cool a little. Drizzle over the cake, as pictured, and place in the freezer to set for 1 hour
For the salted caramel topping, add the brown sugar, double cream and butter to a saucepan and cook for 5 minutes over a medium-low heat. Add the salt, leave to cool and drizzle the topping over the cake
Finish decorating the cake with caramel-filled Easter eggs. Happy Easter!