This chocolate egg to eat with a spoon is a delicious and fun way to celebrate Easter. With a crunchy chocolate shell and creamy filling, this egg is perfect for sharing with family and friends. Follow this step-by-step recipe to make a chocolate spoonable egg that will make everyone’s mouth water.
- Cup capacity: 200ml
- Preparation time: 35 minutes
- Oven time: 35 minutes
- Total time: 1 hour and 10 minutes
- Yield: 3 units
INGREDIENTS
FILLING
- 1 package UNIÃO cake mix chocolate flavor
- 3 medium eggs (180g)
- ¾ cup (tea) milk (150 ml)
- 4 tablespoons of butter or margarine (80 g)
CHOCOLATE COVER
- 4 gemas (80 g)
- 4 tablespoons cornstarch (32 g)
- 2 cups (tea) of milk (400 ml)
- ½ cup (tea) of UNIÃO refined sugar (80 g)
- 200g finely chopped bittersweet chocolate
CRUNCH COVERAGE
- ½ cup (tea) granulated sugar UNIÃO Sugar (95 g)
- ¼ cup (tea) of water (50 ml)
- ¾ cup (tea) walnuts (75 g)
- unsalted butter for greasing
ASSEMBLY
- 3 units of 350 g semisweet chocolate eggshells
- Bittersweet chocolate shavings to decorate
PREPARATION MODE
FILLING
Prepare the UNIÃO chocolate-flavored cake mix according to the package instructions and bake in a rectangular mold (21 x 29 cm). Reserve.
CHOCOLATE COVER
In a bowl, mix the yolks with the cornstarch. Reserve. In a saucepan, add milk and sugar and heat over medium heat, without boiling. Gradually add half of the milk-sugar mixture to the reserved yolk-starch mixture, stirring continuously to avoid lumps. Return the mixture to the pan with the rest of the milk-sugar mixture, and cook over medium heat, stirring constantly, for 5 minutes or until thickened. Turn off the heat and add the chocolate and stir until melted. Transfer to a bowl and cover with plastic wrap in contact with the cream so as not to create a skin. Book and wait to cool down.
CRUNCH COVERING
Grease a large baking dish with butter and set aside. In a saucepan, add the granulated sugar, water and place over medium heat, stirring until dissolved. Cook over medium heat without stirring until you get a light caramel point. Turn off the heat and add the walnuts, without stirring too much to avoid sugar. Distribute the nut caramel in the greased form and set aside until it cools completely. Break the caramel into small pieces. Combine the crunchy topping with the reserved cold chocolate topping and mix well.
ASSEMBLY
Cut the cake into 3 pieces with the outline of the eggs. Trim the edges and trim the cake to fit inside the egg. Spread a thin layer of frosting on the inside of the egg to make it easier to set the cake. Place the cake inside the eggshell and cover with the crunchy chocolate frosting. Repeat the operation with the remaining eggshells, cake and frosting. Decorate with the chocolate shavings. Serve immediately.
TIP:
To facilitate assembly cut the cake into smaller pieces and fit lining the entire egg. Try garnishing with a few pieces of the crunchy topping.
