Easter Egg Cake: the Recipe for Leftovers Chocolate Eggs

The Easter egg cake is a simple and delicious recycled dessert, a way to reuse the chocolate left overs from the Easter holidays, creating a soft and delicious cake for breakfast and a snack for the whole family. To make it we prepare the dough with flour, eggs, sugar, milk, seed oil, part of the egg chocolate and baking powder: the other half of the Easter eggs will be reduced into coarse pieces which will be added to the surface, before cooking the cake in the oven. Once ready, you can also serve it as a dessert at the end of the meal: both adults and children will like it.

Tips and Variations

– We use milk chocolate, but you can also use dark chocolate or white chocolate eggs, or use a mix of them all, or of your two favorite types. You can use whatever chocolate you have as a leftover.

– You can also make the dessert with a basic bar of chocolate, either milk, dark or white, following the instructions in the recipe.

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How to Store Easter Egg Cake

You can store the Easter egg cake for up to 3-4 days at room temperature under a glass cloche or in an airtight container.

Find out how to prepare Easter Egg Cake by following our step-by-step recipe and advice.

How to Make Easter Egg Cake

Inside of a bowl, combine the flour with the baking powder for desserts.

In another bowl, beat the eggs with the sugar. Add the seed oil, milk and keep mixing them well.

Add the dry ingredients little by little and continue mixing with the hand whisk to obtain a thick and creamy mixture.

Break half of the Easter eggs into small pieces and incorporate them into the dough.

Pour everything into the 9 inches diameter buttered circular mold and add other slightly larger pieces of chocolate egg leftovers.

Cook in a static oven at 350°F (180°C) for 40-45 minutes.

The Easter egg cake is ready to be served.