When I found egg-shaped molds at the local Bulk Barn a couple weeks ago, I just had to make peanut butter cups for Easter. I altered the recipe a little from my usual mix, and they turned out very well. Chocolate fillings are one of my favourite things to experiment with, and it’s been a hobby for more than 10 years now. I’m sure you will see other filling recipes here later on.
After learning how to make these, my sister immediately went out to purchase the ramekins required to make them for the family. It was well worth the effort. As someone who dislikes dishes, I’d recommend making them in a situation where a dishwasher is available.
This cake has to be the richest chocolate cake I have ever tasted. The recipe is a little complicated, but it’s worth the effort if you enjoy chocolate. I also used this opportunity to practice what I learned recently at a cake design course. My roses didn’t turn out as well as the ones I made in the course, mostly due to the fact that I experimented with using all butter in the coloured frosting, instead of shortening.
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