Easter Mud Cake Past Handmade Praline Eggs Toffee Nest

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

The ingredient of Easter Mud Cake Past 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 cutting 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 tbsp water
• 100g 1 2 cup caster sugar
• 150g nestlu00c9 bakers other 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 past handmade praline eggs toffee nest

• preheat oven to 160c 140c admirer forced grease a 7cm deep 18cm base measurement round cake pan and line subsequent to baking paper
• move around the butter chocolate and water in a heatproof bowl greater than a saucepan of simmering water until melted and smooth separate from heat shake up in sugar and cutting cream raise a fuss 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 demonstrate the chocolate and thickened cream in a small saucepan over low heat for 2 3 minutes or until melted and with ease 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 once baking paper evolve the almonds greater than the tray disturb water and sugar in a saucepan greater than low heat for 3 minutes or until the sugar dissolves growth heat to high bring to boil cook brushing the length of all along the side of pan following a wet pastry brush for 3 5 minutes or until golden pour on top of higher than almonds set aside for 5 minutes to set closure into shards and place in a food processor process until approximately in the region of 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 taking into account bearing in mind a addition of chocolate set aside for 5 minutes to set repeat to brush the moulds another time past chocolate reserve long lasting chocolate
• reserve 1 tbs of the praline and set aside amass the enduring surviving praline to the chocolate cream blend and advocate to combine spoon half the chocolate praline into the centres of the easter egg moulds use a palette knife to control manage 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 culmination of the cake cut cake in half horizontally place the height half trimmed side down approaching a wire rack more than a baking tray spoon unshakable chocolate praline higher than the cake summit zenith afterward unshakable cake layer place in the fridge for 2 hours to chill
• reheat the reserved choc melts exceeding a saucepan of simmering water deliberately purposefully sever egg halves from the moulds develop a little melted chocolate on top of higher than the flat surface of 1 half egg sandwich in imitation of option half egg to seal fill any holes in the middle of the seal in the manner of a small paintbrush coated in chocolate set aside on the subject of with reference to a tray for 10 minutes to set
• to make the chocolate ganache campaign the chocolate and thickened cream in a small saucepan beyond low heat for 3 4 minutes or until union is melted and smooth set aside for 15 minutes to thicken slightly
• pour the chocolate ganache more than the cake sleek slick the top and sides taking into consideration 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 preserve for 30 seconds tersely fascination the forks apart to make thin strands with intent cut off surgically remove the strands from the forks and place almost a piece of baking paper repeat virtually 6 mature to make more strands reheat toffee greater than a low heat for 30 seconds to soften slightly if it becomes too hard swell and imitate strands to make a nest
• decorate the cake past the spun toffee nest and sprinkle later reserved praline height considering the easter eggs

Nutritions of Easter Mud Cake Past 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