How to make Chocolate Easter Egg Tea Cakes

You will need:

4 small chocolate easter eggs (mine were 6cm by 4cm)

50g Chocolate

50g Marshmallows

1tsp water

50g Digestive biscuits

30g butter

2tbsp Jam (optional)

To half the easter eggs:

1. Pop a knife into a mug of boiler water and leave for a minute to allow the knife to warm up.

2. Wipe off the water from the knife and use it to cut around the seam of the egg. This will help cut the egg in half without it breaking. If it does break, use the knife to warm up the broken edge and stick them back together

For the filling:

1. Put the marshmallows into a microwavable bowl and add 1tsp water, microwave this for 30 seconds and mix well.

2. Once this has cooled slightly, fill the eggs 2 thirds full.

3. Then, if using, add a layer of jam on top on the marshmallow.

4. The crush the biscuit into crumbs, either with a rolling pin or food processor.

5. Melt the butter in the microwave for 30 secs, then dd the melted butter to the biscuits crumbs and mix until well combined.

6. Top the marshmallow/jam with a layer of biscuit crumbs and fill to the top of the egg.

7. Pop the eggs into the fridge for an hour to allow everything to set.

8. Then you want to melt your chocolate. Chop the chocolate into small pieces. Then we will temper the chocolate using a cheats method with a microwave so you don't require a thermometer. Put your chopped chocolate into a microwavable bowl. Microwave your chocolate for 30 seconds and mix. Then only melt for additional 20 seconds at a time. Once the chocolate is mostly melted, keep stirring it until it melts completely (by keeping the amount of time heated down we can keep the chocolate under 30C which then allows it to temper and set - if you have a thermometer you can use it to make sure you don't go above 30C).

9. The simply top each egg with a layer of chocolate to seal it all in. Pop back in the fridge for an hour to allow to set.