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Mini Easter Fudge Cakes

  • Medium
  • Vegetarian
  • Microwave

Ingredients

  • For the Icing:

Directions

These pretty little nests of fudge are easy to whip up in the microwave and make the perfect vessel for just about any sweet Easter treat you can imagine.

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Steps

1

Preheat the oven on convection 160°C.

2

Place mini cake cases into cake tins.

3

Melt the butter, sugar, chocolate, and the 50 ml of hot water in the microwave on high for 2 minutes. Set aside to cool.

4

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

5

Spoon the blended ingredients into the cases and cook on convection 160°C for 18 minutes for mini cakes, or 20 minutes for larger cakes.

6

For the icing, melt the chocolate on high for 1-2 minutes. Stir in the double cream at room temperature, followed by the icing sugar.

7

Once the mix is spreadable, top each cake and decorate with your choice of sprinkles and sweets or mini Easter eggs.

Enjoy

Mini Easter Fudge Cakes

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Ingredients

Adjust Servings:
100g butter
100g soft brown sugar
100g plain chocolate
50ml hot water
1 medium egg
0.5 tsp vanilla extract
125g self raising flour
For the Icing:
100g plain chocolate
50ml double cream room temperature, not cold
25g icing sugar
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