Chocolate Eggs

Directions

1. 1

   Step 1

   

   Sift the flour. Take the butter out of the refrigerator about 1 hour before cooking. It should warm up and become soft. Prepare a baking pan, parchment, and a mixer. You will also need wooden skewers.

2. 2

   Step 2

   

   Combine and mix well the flour, cocoa powder, baking powder, and baking soda.

3. 3

   Step 3

   

   Beat the eggs with sugar until fluffy and light. Start adding sugar in a thin stream, without stopping beating. The mixture should double in volume and become dense. Beating will take 5–7 minutes.

   TipStart beating at low speed, gradually increasing it.

4. 4

   Step 4

   

   Warm the milk until it is lukewarm but not hot. Pour it in a thin stream into the egg mixture, beating at low speed. Add the vegetable oil in the same thin stream.

5. 5

   Step 5

   

   Add the dry ingredients in small portions, mixing carefully after each addition.

6. 6

   Step 6

   

   Preheat the oven to 150 °C. Line the baking pan with parchment and pour in the batter. Bake the sponge cake for 45–50 minutes at 150 °C. Place on a wire rack and let cool completely.

7. 7

   Step 7

   

   Beat 150 g of soft butter until fluffy and creamy. Add the nut butter and boiled condensed milk. Mix everything until smooth.

8. 8

   Step 8

   

   When the sponge cake has cooled, crumble it. This can be done by hand or using a blender.

9. 9

   Step 9

   

   Add a little cream to the sponge crumbs and mix. Add the cream gradually until you achieve the desired consistency. The mixture should be pliable and not stick to your hands when forming the blanks.

10. 10

    Step 10

    

    Roll small eggs from the resulting mixture. Refrigerate for 2 hours to stabilize.

11. 11

    Step 11

    

    Place the chocolate in a heatproof container, add the butter for the glaze, and microwave for 3–5 seconds. Stir and repeat the short heating several more times. The chocolate and butter should melt. Stir the mixture after each heating.

12. 12

    Step 12

    

    Skewer each pastry onto a wooden stick. To prevent the blank from slipping, dip the tip of the stick in melted chocolate. Dip the pastries in the glaze and twist slightly to let the excess drip off, so the chocolate forms an even layer.

13. 13

    Step 13

    

    Decorate the surface of the glaze with edible gold coloring to your taste. Place the pastries on sticks in a glass, then refrigerate for 30 minutes.

    TipInstead of food coloring, you can use edible gold leaf.

14. 14

    Step 14

    

    Serve the chocolate eggs directly on the sticks or without them.