Just when you thought Easter couldn’t get any sweeter…how about adding candy to dessert? It’s hard to go wrong when you combine one of the most popular Easter candies with chocolate.
It wouldn’t be Easter without Cadbury Crème Eggs, but instead of eating them straight out of the foil wrapper, make them even more indulgent by adding them to this dessert recipe. The result is a gooey, rich chocolate lava cake with a Cadbury Egg surprise inside. You may want to skip dinner and head straight to dessert.
Chocolate lava cakes with Cadbury Eggs recipe
- 4 ounces semisweet chocolate chips
- 4 ounces bittersweet chocolate chips (60 percent cacao)
- 1/2 cup unsalted butter, plus extra for ramekins
- 2 tablespoons heavy cream
- 4 eggs
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 6 Cadbury Crème Eggs
- In a saucepan over medium-low heat, melt chocolate chips, butter and heavy cream together. Stir constantly until smooth. Remove from heat and reserve.
- In a large bowl, whisk together eggs, sugar and vanilla extract. Whisk until mixture is pale yellow.
- Slowly whisk cooled chocolate mixture into egg mixture. Whisk until chocolate is completely incorporated.
- Carefully cut Cadbury Eggs in half lengthwise.
- Butter six 6-ounce ramekins. Divide batter evenly into ramekins. Press one half of a Cadbury Egg to the bottom of each ramekin, chocolate side down. Ensure that the batter flows back over the top of the egg, covering it completely.
- Refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake for 14 to 16 minutes, until cakes have risen but center is slightly moist.
- Remove from oven and immediately place remaining Cadbury Egg halves into middle of cakes. Cakes will fall slightly as they cool.
- Let cool for 10 to 15 minutes and serve while still warm.