Easter Chocolate Eggs

The base of the pastry is a sliced roll, which we transform into adorable chocolate eggs using a sugar glaze and apricot halves. The result is a wonderful Easter dessert that impresses with its excellent taste.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 160 g Sugar, white

  • 180 g Wheat flour, white, multi-purpose

  • 2 spoons Cocoa, powdered, unsweetened

Dressing

  • 150 g Powdered sugar

  • 4 spoon Juice, lemon

Filling

  • 100 g Powdered sugar

  • 150 g Butter, unsalted

  • 50 ml Alcohol, Coffee liqueur

  • 100 g Candied fruit

  • pieces Apricot, compote

Steps

  1. Preheat the oven to 180 degrees Celsius, line a low baking tray for rolls with baking paper. Beat the eggs and sugar with a mixer for 15 to 20 minutes until you get a thick, pale yellow mixture. In a bowl, mix the flour and cocoa powder, sift the mixture onto the beaten eggs and slowly fold it in at low speed to get a smooth batter without lumps. Spread the sponge batter in the baking tray, smooth the top and bake in the preheated oven for 15 to 20 minutes or until it is nicely elastic to the touch.

  2. Turn the baked sponge onto a kitchen towel dusted with sugar. Moisten the baking paper with water and carefully but quickly remove it. Trim the hard edges, then roll the sponge with the towel and let it cool.

  3. Sift the powdered sugar into a bowl and mix it with softened butter and a tablespoon of egg liqueur until smooth. Slowly pour in the remaining liqueur while continuously mixing. Once you get a delicate and fluffy mixture, slowly fold in finely chopped candied fruit.

  4. Unroll the cooled sponge and spread it with the prepared cream. Roll it up again into a roll, gently pressing the top to give it an oval shape. Wrap the 'oval roll' in food foil and refrigerate for a few hours to cool and firm up.

  5. Place the apricot halves on a plate lined with paper towels. Let them drain well. In a bowl, mix the powdered sugar and lemon juice until smooth. If the mixture is too thin, add a bit more powdered sugar.

  6. Slice the chilled roll into 2 cm thick slices, arrange them on a plate and pour the sugar glaze over the top. Wait for the glaze to set slightly, then top the slices with the drained apricots. Serve the prepared pastry.

Nutrition Information (Per 100g)

  • Calories: 327.66 kcal
  • Fat: 12.12 g
    • Saturated Fat: 6.71 g
  • Carbohydrates: 48.17 g
    • Sugars: 36.58 g
  • Protein: 5.34 g
  • Fiber: 0.46 g