Easter Rocky Road and Little Bunny Chocolate Cakes.
Exciting times at Fishfingers for tea! We’ve finally gone self hosted and here we are in our new home. I do hope you’ve all made it safely across with me. There’s still some tweaking to do so please bear with me if things change over the next few days.
It’s been rather full on here for the last week or two and I don’t seem to have had time to catch my breath, so I retreated to the kitchen on Sunday.
With Easter just around the corner there’s a fair bit of chocolate passing through the house. I found some bags of Malteaser Mini Bunnies and thought they’d be perfect on top of some chocolate cupcakes. My go-to recipe when it comes to a quick, easy but always delicious chocolate cake is this Super-quick Chocolate Fudge Cake from my friend Katie at Feeding Boys. I’ve used this one since she first posted it and it’s never failed me yet, whether in full cake form or as cupcakes.
It made an appearance for my birthday cake with extra fudgy icing and black cherries sandwiched between two sponges. It’s taking a little trip out this Easter as simple cupcakes, each topped with a little bunny. Be warned though, there are only 5 bunnies in each pack so I had two unadorned cakes which I had to eat purely for tidying purposes.
To increase the chocolate levels in the house I thought a slab of Easter Rocky Road was in order. Purely adapting the basic Rocky Road recipe I use with some tiny chocolate eggs both in the slab and scattered across the top.
Nothing taxing. Nothing time consuming. Just a bit of breathing space in the kitchen, messing about with chocolate.
Easter Rocky Road
Makes one slab, approx 15 squares.
300g chocolate – I use half milk and half dark but feel free to vary this to your own tastes
3tbsps golden syrup
150g biscuits – I use digestives but it’s up to you. Rich Tea would be fine or if you wanted to increase the chocolate load then how about some chocolate chip cookies. Or Oreo’s.
100g marshmallows – preferably mini ones but there’s no problem with chopping up some of the bigger ones.
150g small mini eggs.
Line a tray with greaseproof paper.
In a bowl melt the butter, chocolate and golden syrup together. You can do this carefully in the microwave, checking it every 30 seconds, or over a pan of simmering water.
Meanwhile, crush the biscuits. You want there to be a good mix of small and slightly larger chunks. I tend to put mine in a bag and give them a bit of a bash with a rolling pin.
Once the chocolate, butter and syrup have melted, stir in the biscuits, marshmallows and the majority of the mini eggs, reserving a good handful for scattering over the top.
Mix well and tip into the tray. Level the top as best you can and scatter with the remaining eggs.
Pop in the fridge to set for a hour or so.
Once hardened, cut into squares.