Chocolate overload
Mar 25, 2020
4 minutes
PHOTOGRAPHY by JOHN PAUL URIZAR STYLING by MICHELE CRANSTON
Easter smash cake
PREP TIME 30 MINUTES (+ FREEZING TIME)
¼ teaspoon vegetable oil
300g dark or milk chocolate melts small Easter eggs
Chocolate Whizz (or other hard-setting topping)
Sprinkles
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
You’re reading a preview, subscribe to read more.
Start your free 30 days