Left-Over Easter Egg Chocolate

Chocolate Easter Egg Nest Cakes
29th March 2016

Left-Over Easter Egg Chocolate

A great way to use up any left-over chocolate Easter egg is to make some easy, but very tasty home-bake ‘Chocolate Easter Egg Nest Cakes’, whether using dark, milk or white chocolate.

Brilliant to make with the kids over the holidays!

Chocolate Easter Egg Nest Cakes

You will need…Cupcake Muffin Tray with Holes, Paper Cake Cases, Mixing Bowl, Saucepan, and a Wooden Spoon.


  • 225g Any leftover Easter egg chocolate (dark, milk or white), broken into pieces
  • 2 Tbsp Golden Syrup
  • 50g Butter
  • 75g Cornflakes
  • 36 Mini Chocolate Eggs


  1. Put the individual paper cake cases into the holes of the baking tray.
  2. Melt the chocolate, golden syrup and butter in a bowl together over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.
  3. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the yummy chocolate.
  4. Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest.
  5. Chill in the fridge for 1 hour, or until completely set. Serve and enjoy!

Baking Tip: You don’t have to add mini Easter eggs to the individual cakes, you can sprinkle with hazelnut chips or eat plain.

Check out our delicious 'Flaky Cakey' Traybake available all year round, a yummy combination of chocolate and cornflakes! Great for parties or sharing for any occasion.