Fiona Cairns

Big Cakes: Easier Chocolate Truffle Cake

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Preparation info
  • Serves

    12

    • Difficulty

      Medium

Appears in
Bake and Decorate
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

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

Method

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.

Turn the mould upside down and lightly

Photos