Australian Women’s Weekly NZ

Chocolate overload

Easter smash cake


¼ teaspoon vegetable oil
300g dark or milk chocolate melts small Easter eggs
Chocolate Whizz (or other hard-setting topping)

1 Brush the inside of a 22cm diameter (12-cup capacity) dome-shaped stainless steel bowl or pudding basin with the oil; place in the freezer for 10 minutes.

2 Place chocolate melts in a microwave-safe bowl. Microwave on HIGH (100%) for 1½ minutes, stirring every 30 seconds, or until melted.

Pour the chocolate into the bowl and turn to coat the bowl evenly. Spread the chocolate to the top

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