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Easter mud cake with handmade praline eggs & toffee nest
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Prep Time:
45 minutes
Cook Time:
135 minutes
Total Time:
180 minutes
Indulge in our decadent Easter cake with golden toffee and praline eggs.
Ingredients:
  • 200g butter, chopped
  • 150g dark cooking chocolate, chopped
  • 60ml (1/4 cup) water
  • 215g (1 cup) caster sugar
  • 85g (1/3 cup) sour cream
  • 3 eggs, lightly whisked
  • 115g (3/4 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 400.00g dark cooking chocolate, chopped
  • 185ml (3/4 cup) thickened cream
  • 25g (1/4 cup) flaked almonds
  • 100g (1/2 cup) caster sugar
  • 150g dark choc melts
  • 125g (1/2 cup) thickened cream
Instructions:
  • Preheat your oven to 160C (140C fan forced). Grease a 7cm-deep, 18cm round cake pan and line it with baking paper.
  • Combine the butter, chocolate, and water in a heatproof bowl over simmering water until smooth. Remove from heat, then mix in sugar and sour cream. Add the egg, flour, and cocoa powder. Pour into the prepared pan and bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean. Let it cool slightly, then transfer to a rack to cool completely.
  • In a small saucepan over low heat, melt the chocolate and thickened cream together, stirring for 2-3 minutes until well combined. Transfer the mixture to a heatproof bowl and let it sit for 3 hours, stirring occasionally, until slightly thickened and spreadable.
  • Prepare the praline by lining a baking tray with baking paper and spreading the almonds evenly. Cook water and sugar in a saucepan over low heat until the sugar dissolves, then bring to a boil over high heat. Cook until golden, then pour over the almonds. Let it set for 5 minutes, break into shards, crush in a food processor, and store in an airtight container.
  • Melt the chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth. Use a small pastry brush to coat eight 20ml egg molds with a layer of chocolate, then let it set for 5 minutes. Repeat the process for a second coat of chocolate. Save any leftover chocolate for later.
  • Set aside 1 tablespoon of praline. Mix the rest of the praline with the chocolate cream, then fill half of the Easter egg moulds with the mixture. Smooth the tops with a palette knife. Chill in the fridge for 2 hours.
  • Trim the top of the cake using a large serrated knife. Cut the cake in half horizontally. Place the trimmed top half on a wire rack over a baking tray. Spoon the rest of the chocolate praline over the cake. Place the remaining cake layer on top. Chill in the fridge for 2 hours. Enjoy your delicious creation!
  • Melt the reserved chocolate over a double boiler. Carefully unmold the egg halves. Spread melted chocolate on the flat side of one half egg, then sandwich it with another half egg to seal (use a small brush to fill any gaps with chocolate). Allow it to set on a tray for 10 minutes.
  • Create the chocolate ganache by gently combining chocolate and thickened cream in a small saucepan over low heat for 3-4 minutes until smooth. Let it sit for 15 minutes to slightly thicken.
  • Drizzle the luscious chocolate ganache over the cake, ensuring a smooth top and sides with a palette knife. Let any extra ganache gracefully cascade off the cake as you place it on a stunning serving plate.
  • Prepare the spun toffee by heating sugar in a frying pan over medium heat, stirring occasionally, until golden brown (about 3-5 minutes). Dip 2 forks into the toffee, press the backs of the forks together and hold for 30 seconds. Pull the forks apart swiftly to create thin strands. Carefully remove the strands from the forks and place them on a piece of baking paper. Repeat this process about 6 times to make more strands. If the toffee becomes too hard, reheat over low heat for 30 seconds to soften. Combine and shape the strands to form a nest.
  • Garnish the cake with the spun toffee nest, sprinkle with the reserved praline, and add the Easter eggs on top.

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