Chocolate, Marshmallow & Mini Egg Tray Bake | Easy Easter Recipe :)

mini marshmallows

🥗Healthier: dried fruit

💰Cheaper: marshmallow fluff

Dried fruit adds natural sweetness while fluff is a cost-effective alternative.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be broken into pieces from bars.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative while margarine can be less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can be less expensive.

Weigh out 75 grams of Mini Eggs and place them in a Ziploc bag, then smash them slightly for texture.

Grease and line a 30 by 20 centimeter baking tin with greaseproof paper.

In a large bowl, add room temperature unsalted butter and caster sugar, then whip for about five minutes until well combined.

Add 100 ml of boiling water to the butter and sugar mixture, followed by cocoa powder, stirring to remove lumps.

Mix the cocoa mixture into the butter and sugar until well combined using a whisk.

Add self-raising flour, three large free-range eggs, and baking powder to the mixture, combining with a spatula before using a hand mixer to blend until nicely combined.

Fold in the chopped Mini Eggs until evenly distributed in the batter.

Pour the cake batter into the prepared baking tin and smooth it out with a spatula.

Bake in the oven for about 30 minutes, checking doneness with a knife or skewer until it comes out dry.

Let the cake cool completely after removing it from the oven.

For the ganache, break chocolate into a jug or bowl and heat cream until just about boiling, then pour it over the chocolate and let it sit for about a minute before stirring until smooth.

Pour the ganache over the cooled cake and refrigerate for about an hour to set.

For the marshmallow icing, combine egg whites, a splash of orange juice, and caster sugar in a heatproof bowl and mix well.

Place the bowl over a pan of simmering water, ensuring it doesn't touch the water, and blend with a hand mixer for about five minutes until thick and glossy.

Remove from heat and stir in mini marshmallows until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens