Chocolate Covered Eggs
Chocolate covered eggs are made with cake sponge and sweetened condensed milk inside and covered in milk chocolate.
Servings 8 people
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Sponge Cake
- 2 eggs room temperature
- ¼ cup granulated white sugar
- ⅓ cup vegetable oil
- ¾ cup milk (warm)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- zest of one orange
- ½ can sweetened condensed milk
Decor
- 2 cups melted milk chocolate
- 2 Tablespoons grapeseed oil
Instructions
How to make Sponge Cake
- Preheat oven to 350oF (175oC).
- Line baking pan with parchment paper.
- In the small bowl sift all-purpose flour and baking power. Set aside.
- In the mixing bowl whip eggs and granulated sugar until light and fluffy.
- Add vegetable oil and warm milk. Mix well.
- . Add flour mixture and orange zest. Mix with spatula.
- Transfer batter into baking pan and level up with spatula.
- Bake at 350oF (175oC) for 15-18 minutes or until clean toothpick.
- Remove cake sponge from the oven and let cool completely. Cover it into plastic wrap and keep in the refrigerator.
How to make Chocolate Covered Eggs
- In the mixing bowl mix cake sponge and condensed milk with spatula or your hands. Do not add all condensed milk at once. The cake mixture should be like wet sand.
- Scoop the cake mixture and roll into a ball, then into an egg shape.
- Place shaped eggs onto pan lined with parchment paper. Place into the freezer for 30-40 minutes.
- Melt milk chocolate in the microwave or over a pan of simmering water. Add grapeseed oil (or coconut oil) and mix well.
- Dip each egg into chocolate and place on parchment paper.
- Decorate as desired.