Easter chocolate truffle cake

Easter chocolate truffle cake

By
From
Bake and Decorate
Serves
12
Photographer
Laura Edwards

If you haven’t already eaten too many chocolate eggs, this would be a perfect ending to Easter lunch, or served at tea time. The sugar eggs can be made weeks ahead, and the cake a day or 2 in advance then assembled shortly before serving.

Ingredients

Quantity Ingredient
1 Dark chocolate mousse cake
100g white caster sugar
1 plastic egg mould
50g white royal icing
selection tiny sugar flowers, ribbon roses and little bows
50g yellow royal icing
fresh foliage

Method

  1. To make the sugar eggs, place the caster sugar in a bowl. Mix in 5–10 ml water and mix; it will feel a bit like wet sand. Pack it into the egg mould, levelling off with a palette knife, and allow to set for about 24 hours; the eggs will have hardened.
  2. Turn the mould upside down and lightly tap on a work surface. The half-eggs should drop out. Stick the halves together with a little white royal icing. Decorate by sticking on the sugar flowers, ribbon roses or bows with royal icing, then pipe on little yellow polka dots.
  3. When you are ready to eat, place the cake on to a serving plate or cake stand. Arrange the decorated eggs in a circle with the foliage.
Tags:
Baking
Cakes
decorating
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