These moist chocolate cake eggs harbor a delicious secret: caramel candy.
Chocolate Candy Eggs
- 2 cups sugar
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons Instant ClearJel or cornstarch
- 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
- 2 teaspoons baking powder
- 2 teaspoons espresso powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups water
- scant 1 cup caramel from a block; or 3 dozen unwrapped caramel candies
- 3/4 cup caramel from a block or 30 unwrapped caramel candies
- 1 1/2 tablespoons heavy cream or half & half
Preheat the oven to 350°F. Lightly grease the wells of an egg pan. Or line a muffin pan with papers, and grease the papers.
Whisk together the dry ingredients.
Add the eggs, oil, and vanilla, beating until smooth.
Gradually add the water, beating until smooth.
Pour the batter into each cup of the prepared pan, bringing it to within 5/8" of the rim of the pan.
Bake the cakes for 14 minutes.
While the cakes are baking, prepare the caramel. If you're using block caramel, scoop 1" balls (a teaspoon cookie scoop works well here), and roll them smooth between your palms. Place them in the freezer.
Place one ball of caramel (or 2 unwrapped caramel candies) atop each egg or muffin; it'll sink in.
Continue baking for an additional 12 minutes, until cake is set and springs back when lightly touched.
Remove from the oven, and allow to cool for 10 minutes. Loosen cakes, and gently slip them out of the pan onto a cooling rack. Repeat with the remaining batter and caramel.
When all the cakes are baked and cooled, combine the 3/4 cup caramel and cream, and heat in the microwave until very hot. Remove, and stir until smooth. Drizzle over the cakes, reheating as necessary.
Store cakes, loosely covered, at room temperature for 2 days, or freeze for up to a month.
Recipe courtesy and reprinted with permission of King Arthur Flour