Mini Egg Chocolate Rice Crispy Cake
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Total Time
8 mins
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Servings
12 people
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Course
Dessert
Mini Egg Chocolate Rice Crispy Cake
Description
The recipe uses both dark and milk chocolate melted with butter over simmering water to create a smooth, glossy chocolate base. Rice Krispies are folded into this chocolate mixture, coating each flake in rich chocolate. The mixture is pressed evenly into a lined round cake tin to form a solid base.
Mini chocolate eggs are arranged on top before chilling in the refrigerator, which sets the cake into a firm, sliceable dessert. The mix of crunchy cereal and smooth melted chocolate offers a pleasant texture contrast. This cake does not require baking and can be made quickly with simple ingredients.
Once chilled and firm, the cake is cut into slices for serving. It makes a convenient sweet dish for casual occasions or holidays, especially where mini eggs add a decorative, seasonal touch.
Ingredients
- 75 g butter unsalted or vegan spread
- 200 g dark chocolate broken into pieces
- 100 g milk chocolate broken into pieces
- 125 g Rice Krispies
- 13 mini eggs milk or dark chocolate
Instructions
- Grease and line a 20 cm loose bottomed round cake tin.
- Place a large bowl over a pan of barely simmering water.
- Place butter and chocolate piece into the bowl and once they start melting turn off the heat.
- Stir with a spoon until well combined.
- Fold in the Rice Krispies until evenly coated.
- Spoon mixture into cake tin and pat down evenly with a spatula.
- Decorate with the Mini Eggs.
- Place in fridge to set.
- Cut into slices and serve.
User Reviews
Overall Rating
5
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