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Easter Crackle Smash Cake

Easter Crackle Smash Cake
Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 10 people
Difficulty level: 3 out of 4

5 Ingredients

Number of servings
10
  • 2 cup desiccated coconut
  • 1tablespoons rainbow sprinkles, for decorating
  • 500grams dark chocolate, chopped
  • 400grams Easter eggs, wrapped and unwrapped
  • 4 cup rice bubbles

Nutrition per serving

2850 Kilojoules or 681 Calories
33% of daily energy intake*
Protein
8.9grams
Fat
48.4grams
Carbs
49.6grams
Sugars
37.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 8

Line a shallow, round 16cm (5 cup-capacity) bowl with 2 layers of plastic wrap. Alternatively, use a pudding basin.

Step 2 of 8

Place 300g dark chocolate in a microwave-safe bowl. Microwave on high in 30-second bursts until melted.

Step 3 of 8

In a large bowl, combine rice bubbles and coconut. Pour over melted chocolate, stirring to coat evenly.

Step 4 of 8

Using the back of a spoon, press mixture evenly over base and sides of bowl to make a thin, even shell. Freeze for 20 minutes to set.

Step 5 of 8

Turn the set crackle shell out of the bowl and remove plastic wrap. Fill to three-quarters with Easter eggs. Cover with a large serving plate, then turn the shell out onto a plate.

Step 6 of 8

To decorate, scatter remaining Easter eggs around shell base.

Step 7 of 8

Place remaining chocolate in a microwave-safe bowl and microwave on high in 30-second bursts or until melted. Pour over top of crackle shell, allowing chocolate to drizzle down the sides. Scatter over sprinkles. Freeze for 5 minutes or until chocolate is set.

Step 8 of 8

Serve with a large metal spoon, rolling pin or toy hammer to smash open shell and reveal the inside.

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