Can I make the chocolate cake in advance?

Yes, this chocolate cake can be made in advance and stored in the refrigerator before serving.

Can children help make this chocolate cake?

Yes, children can definitely help make this chocolate cake, for example by assisting with mixing the ingredients or decorating the cake with Easter eggs.

Chocolate cake made from Easter eggs

Name: Chocolate cake made from Easter eggs
Cook time: 40 min
Total time: 40 min
Ingredients: 100 gr. melted coconut oil; 225 gr. Easter chocolate; 3 large eggs; pinch of salt; 50 g cocoa powder; 150 gr. pitted dates soaked (medjool); 200 gr. mixed Easter chocolate (melt in a bain-marie)

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40min

Discover this super easy recipe from Sofie Dumont for a chocolate cake to use up all your Easter eggs.

Kitchen must haves

Ingredients

What do you need?

Quantity:

100 gr. melted coconut oil
225 gr. Easter chocolate
3 large eggs
pinch of salt
50 g cocoa powder
150 gr. pitted dates soaked (medjool)

200 gr. mixed Easter chocolate (melt in a bain-marie)

100 gr. melted coconut oil
225 gr. Easter chocolate
3 large eggs
pinch of salt
50 g cocoa powder
150 gr. pitted dates soaked (medjool)

200 gr. mixed Easter chocolate (melt in a bain-marie)

Preparation method

How do you make this?

Melt the Easter chocolate together with the coconut oil over low heat. Remove from heat and stir regularly until the chocolate is completely melted. Pour into a glass bowl. Stir in the cocoa powder.

Separate the eggs, add the yolks to the chocolate mixture and stir to combine. Blend the dates with the coconut oil-chocolate mixture until smooth.

Whip the egg whites with a pinch of salt. Gently fold into the chocolate mixture. Grease the cake pan with coconut oil. Bake for 15 min at 180°C. Let cool on a rack.

Melt the chocolate without stirring in a bain-marie.

Pour over the cake and spread with a palette knife.