Chocolate Creme Egg Cakes

If you love a creme egg then these slimming friendly, Chocolate Creme Egg Cakes are the perfect chocolatey Easter treat!

Chocolate Creme Egg Cakes

 

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When the shops are full of chocolate treats it can be really difficult to resist.

It’s going to be a chocolatey challenge, but we’ve got the a few ideas to help you stay in control.

Chocolate Creme Egg Cakes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Not only are these Chocolate Creme Egg Cakes are quick and easy to make, they are also great to keep the chocolate cravings at bay!

Chocolate Creme Egg Cakes

The icing in these Chocolate Creme Egg Cakes is real icing which makes them taste even more like the real thing!

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Chocolate Creme Egg Cakes

What do I need to make this Chocolate Creme Egg Cakes?

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These cakes are super easy to make. A good electric whisk is really useful and saves a bit of elbow grease. This one from Amazon is stylish and won’t break the bank!

You’ll also need a silicone egg cake mould to give the Chocolate Creme Egg Cakes their shape.

You can use this mould to make these Marzipan Easter Egg Cakes!

Chocolate Creme Egg Cakes

 

Chocolate Creme Egg Cakes

You could drizzle with some melted chocolate instead of the icing if you prefer – just remember to adjust the nutritional values accordingly!

How do I make this Chocolate Creme Egg Cakes?

Step 1

Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy – this can take around 5 minutes.

Step 2

Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.

Step 3

Spray the silicone moulds with low calorie cooking spray. Fill each of the egg moulds with the cake mix until they are around 3/4 full – this recipe makes 12 cakes. Place in the oven for 17 minutes until cooked through.

Step 4

Once cooked, pop out of the moulds and leave to cool on a wire rack. Meanwhile, make the icing by stirring around 1.5 teaspoons of water into the icing sugar – it should be thick but runny enough to spread.

Take 1 teaspoon of the icing and put into a separate small bowl with a couple of drops of yellow food colouring and mix well.

Step 5

Once the cakes are cool, use a teaspoon to create a little dip in each of the cakes.

Place a little of the white icing into each dip being careful not to over fill. Drop a tiny bit of the yellow icing into the middle of the white icing to create the “yolk”. They’re ready to serve!

Can I freeze these Chocolate Creme Egg Cakes?

suitable-for-freezing-recipe-card

This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough and before icing.
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before icing and eating.

 

Like this Chocolate Creme Egg Cakes recipe? Why not try some more of our cakes?

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Chocolate Creme Egg Cakes

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Chocolate Creme Egg Cakes

Votes: 13
Rating: 3.85
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

cakes 10 minutes 17 minutes

Calories

WW

Carbs

41kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per cakes Per cakes Per cakes
Suitable For Freezing icon Dairy Free icon
Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy - this can take around 5 minutes.
  2. Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.
  3. Spray the silicone moulds with low calorie cooking spray. Fill each of the egg moulds with the cake mix until they are around 3/4 full - this recipe makes 12 cakes. Place in the oven for 17 minutes until cooked through.
  4. Once cooked, pop out of the moulds and leave to cool on a wire rack. Meanwhile, make the icing by stirring around 1.5 teaspoons of water into the icing sugar - it should be thick but runny enough to spread. Take 1 teaspoon of the icing and put into a separate small bowl with a couple of drops of yellow food colouring and mix well.
  5. Once the cakes are cool, use a teaspoon to create a little dip in each of the cakes. Place a little of the white icing into each dip being careful not to over fill. Drop a tiny bit of the yellow icing into the middle of the white icing to create the "yolk". They're ready to serve!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
4 Comments
  1. Love the look of these creme eggs!! Need to buy myself some egg moulds and then will make for the kids. Thanks for the lovely recipe and photos.

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