Creme Egg Chocolate Bars
I've adapted my favourite chocolate cake recipe here, putting an Easter spin on it. The resulting bars are brownie-like in texture, soft, gooey, but capable of holding their own. My nephew's eyes widened like saucers when I first showed him these; I guarantee the same effect when you produce a plate of these.
Makes 8 bars.
Ingredients
Equipment
Method
1. Pre-heat the oven to 170°C (fan) or 180°C (non fan). Break the chocolate into pieces and melt in a bain-marie or in a microwave. If you’re using the bain-marie method, put the chocolate in a bowl over a saucepan of boiling water (make sure the water isn’t touching the bottom of the saucepan) and stir regularly. If you’re using the microwave method, stop and stir it regularly (every 45 seconds). Put it to one side to cool.
I've adapted my favourite chocolate cake recipe here, putting an Easter spin on it. The resulting bars are brownie-like in texture, soft, gooey, but capable of holding their own. My nephew's eyes widened like saucers when I first showed him these; I guarantee the same effect when you produce a plate of these.
Makes 8 bars.
Ingredients
- 150g dark chocolate (70% minimum cocoa solids; I use Green and Black's)
- 3 eggs
- 100g caster sugar
- 75g soft salted butter
- 1 tsp vanilla extract
- 4 creme eggs
Equipment
- 1 brownie tin (28cm x 18cm), greased and lined with baking parchment.
Method
1. Pre-heat the oven to 170°C (fan) or 180°C (non fan). Break the chocolate into pieces and melt in a bain-marie or in a microwave. If you’re using the bain-marie method, put the chocolate in a bowl over a saucepan of boiling water (make sure the water isn’t touching the bottom of the saucepan) and stir regularly. If you’re using the microwave method, stop and stir it regularly (every 45 seconds). Put it to one side to cool.
2. Break one egg in a large bowl, and add 2 yolks (put the 2 egg whites in another large, scrupulously clean bowl and put to one side). Add the sugar to the egg/yolk mixture and, using an electric whisk, beat the mixture until it’s tripled in volume. It should look pale and fluffy. Add the vanilla extract. Whisk again for 30 seconds, to incorporate the extract
3. Pour the chocolate in a gradual stream into the egg-sugar mixture, whisking constantly so as to incorporate the chocolate. Then whisk in the soft, cubed butter.
4. Using an electric whisk, whisk the egg whites into soft peaks. Use a metal spoon to fold the egg whites into the mixture. Do this slowly and carefully, to avoid beating out the air.
5. Pour the mixture carefully into the prepared tin, trying not to knock out the air. Cut the creme eggs into halves and push into the mixture. Bake for 25 minutes (rotate towards the end if it's baking unevenly). Leave it to cool in the tin for 10 minutes and then transfer it to a cooling tray. Once cool, use a sharp knife to divide into 8 bars.