Cadbury creme egg chocolate lava cakes are a chocolate lovers dream. Rich chocolate cake with a molten center of a cadbury cream egg. Your Easter dessert just took a left turn.
That left turn is a good, nay a GREAT thing. Because if you’re a fan of chocolate lava cakes, I took them up a level by adding an Easter twist on it and popped Cadbury creme egg in the center and baked them. That’s a warm molten creme egg! In the middle of a chocolate cake! I know! I’m excited too! (I’ll stop the exclamations).
When I got to the store to buy the creme eggs, to my delight I see they now have caramel eggs in addition to the regular eggs. Where have I been? I clearly need to get out more. I bought both because chocolate and caramel are my 2 favorite dessert items.
This could be your new family Easter dessert. With its impressive presentation, people will think they were made by a pastry chef.
Cadbury creme egg chocolate lava cakes are a chocolate lovers dream. Rich chocolate cake with a molten center of a cadbury cream egg.
- Non stick cooking spray
- 2 tablespoons cocoa powder
- 8 tablespoons /1 stick unsalted butter
- 4 ounces 60% dark chocolate chopped
- 2 whole eggs room temperature
- 2 egg yolks room temperature
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon instant espresso powder
- 4 Creme eggs
- Preheat oven to 400 degrees F.
- Spray four 5 ounce ramekins with non-stick spray. Dust with cocoa powder and tap over the sink to discard any excess. Place them on a baking sheet and set aside.
- Fill a pan with water and heat until low simmer.
- Set a heatproof bowl on top of the pan (make sure bowl does not touch water)
- Add the butter and chocolate to the bowl and stir until melted, turn off the heat.
- To a mixing bowl or stand mixer add the eggs, egg yolks and sugar. Beat on low speed for 1 minute then faster speed for 2 minutes until pale and fluffed.
- Pour the melted butter and chocolate slowly into the egg mix while whisking.
- Add the flour and in small batches, whisking in-between additions, until well combined. Stir in the espresso powder.
- Fill the molds half full and place a creme egg in the center. Fill the molds so they mix covers the eggs.
Bake in the center of the oven for 10 minutes. Until the edges look cooked and the centers are sunken and look moist. See note.
- Remove from oven and allow to cool for 10 minutes.
- To remove from the mold, turn onto a serving plate and serve immediately.
All ovens vary so yours may take longer