Chocolate gravity cake with chicks

Chocolate balloon cake

Up, up and away

By , 28 March 2017

(7 votes)

Chocolate balloon cake
  • 40 Mins

  • Serves: 8

  • Price: 54p per serving

For a cheat's way of making this Easter treat, you can use a small bowl filled with pink icing instead of a muffin.

Nutritional Info
Each 54g serving contains
  • Energy

    1003KJ

    240KCAL

    12%
  • Fat

    12.4g

    high

    18%
  • Saturates

    7.6g

    high

    38%
  • Sugars

    26.5g

    high

    29%
  • Salt

    0.18g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1858kJ/444kcal.
Ingredients
  • 2tbsp melted chocolate
  • 1 medium Easter egg
  • 1 large plain muffin
  • 4tbsp buttercream
  • 2-3 Cadburys flakes or 21 chocolate fingers
  • 4 Mikado chocolate sticks (plus a few spares)
  • Small chocolate character of your choice
  • 20 Asda mini chocolate eggs
  • Ribbon
Method
  • Leave the melted chocolate until thick and almost set. Stand the Easter egg in a mug pointed end up. Using the chocolate like glue, glue 4 Mikado sticks to the egg. The tips should be fixed in place about half way down the egg whilst the ends should point upwards and be level.

  • Chill in fridge until chocolate is set, then add more chocolate. Repeat 2 more times so that the Mikado sticks are really well glued to the egg.

  • Stand the muffin on a serving plate. Using a small serrated knife level the top and remove a plug of cake from the centre, the hole should be large enough for the chocolate character to sit in. Pop the character in place then spread the top and sides of the cake with buttercream.

  • Break the flake into pieces and use to cover the sides of muffin.

  • Hold the Easter egg in one hand and very gently push the Mikado biscuits into the muffin. Take care they are fragile.

  • Now arrange the mini eggs over the top of the muffin before tying the ribbon around the basket. Serve immediately.