Easter Mud Cake With Handmade Praline Eggs Toffee Nest

The hunt is over! Golden toffee and praline eggs top our ultimate Easter celebration cake.

The ingredient of Easter Mud Cake With Handmade Praline Eggs Toffee Nest

• 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
• 200g dark cooking chocolate chopped
• 185ml 3 4 cup thickened cream
• 25g 1 4 cup flaked almonds
• 2 tbs water
• 100g 1 2 cup caster sugar
• 150g nestlu00c9 bakers choice dark choc melts
• 200g dark cooking chocolate chopped
• 125g 1 2 cup thickened cream
• 100g 1 2 cup caster sugar

The Instruction of easter mud cake with handmade praline eggs toffee nest

• preheat oven to 160c 140c fan forced grease a 7cm deep 18cm base measurement round cake pan and line with baking paper
• stir the butter chocolate and water in a heatproof bowl over a saucepan of simmering water until melted and smooth remove from heat stir in sugar and sour cream whisk in egg flour and cocoa powder pour into prepared pan bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean cool slightly transfer to a rack to cool completely
• for the easter eggs stir the chocolate and thickened cream in a small saucepan over low heat for 2 3 minutes or until melted and well combined pour into a heatproof bowl and set aside stirring occasionally for 3 hours or until thickened slightly and a soft spreadable consistency
• meanwhile for the praline line a baking tray with baking paper spread the almonds over the tray stir water and sugar in a saucepan over low heat for 3 minutes or until the sugar dissolves increase heat to high bring to boil cook brushing down the side of pan with a wet pastry brush for 3 5 minutes or until golden pour over almonds set aside for 5 minutes to set break into shards and place in a food processor process until roughly crushed transfer to an airtight container
• melt the choc melts in a heatproof bowl over a saucepan of simmering water stirring occasionally for 4 5 minutes or until smooth use a small pastry brush or paintbrush to paint eight 20ml egg moulds with a layer of chocolate set aside for 5 minutes to set repeat to brush the moulds again with chocolate reserve remaining chocolate
• reserve 1 tbs of the praline and set aside add the remaining praline to the chocolate cream mixture and stir to combine spoon half the chocolate praline into the centres of the easter egg moulds use a palette knife to run across the tops of the moulds to flatten the surface as much as possible place in the fridge for 2 hours to set
• use a large serrated knife to trim the top of the cake cut cake in half horizontally place the top half trimmed side down on a wire rack over a baking tray spoon remaining chocolate praline over the cake top with remaining cake layer place in the fridge for 2 hours to chill
• reheat the reserved choc melts over a saucepan of simmering water carefully remove egg halves from the moulds spread a little melted chocolate over the flat surface of 1 half egg sandwich with another half egg to seal fill any holes between the seal with a small paintbrush coated in chocolate set aside on a tray for 10 minutes to set
• to make the chocolate ganache stir the chocolate and thickened cream in a small saucepan over low heat for 3 4 minutes or until mixture is melted and smooth set aside for 15 minutes to thicken slightly
• pour the chocolate ganache over the cake smooth the top and sides with a palette knife allowing any excess ganache to drip off the cake transfer the cake to a serving plate
• to make the spun toffee heat the sugar in a frying pan over medium heat stirring occasionally for 3 5 minutes or until golden brown dip 2 forks into the toffee press the backs of the forks together and hold for 30 seconds quickly pull the forks apart to make thin strands carefully remove the strands from the forks and place on a piece of baking paper repeat about 6 times to make more strands reheat toffee over a low heat for 30 seconds to soften slightly if it becomes too hard combine and shape strands to make a nest
• decorate the cake with the spun toffee nest and sprinkle with reserved praline top with the easter eggs

Nutritions of Easter Mud Cake With Handmade Praline Eggs Toffee Nest

calories: 880 954 calories
calories: 53 4 grams fat
calories: 33 9 grams saturated fat
calories: 95 4 grams carbohydrates
calories: 77 9 grams sugar
calories: n a
calories: 10 4 grams protein
calories: 155 milligrams cholesterol
calories: 206 milligrams sodium
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calories: nutritioninformation