Easter Egg Chocolate Nest Cakes brilliant to make with little children over the Easter holidays, these easy chocolate crispy cakes are a firm favourite.
Ingredients
- 225g/8oz plain chocolate, broken into pieces
- 2 tbsp golden syrup
- 50g/2oz butter
- 75g/3oz cornflakes
- 36 mini chocolate eggs
How to make Easter Egg Chocolate Nest Cakes
- Line a 12-hole fairy cake tin with paper cases.
- Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water).
- Stir the mixture until smooth.
- Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
- Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.