FoodCoop Recipes
Leftover Easter Egg Traybake!
This quick, tasty traybake only has three ingredients and is also gluten free!
Cook
55 minutes
Serves
15
Ingredients
175g Co-op unsalted butter, plus extra for greasing
350g leftover chocolate Easter egg, milk and dark, roughly broken up
plus 50g dark and 50g white (or whatever you have) to decorate
6 Co-op British free range eggs
Method
Preheat the oven to 180℃/fan 160℃/Gas 4
Grease a traybake tin (about 18cm x 25cm) and line with greaseproof paper
Put the Easter egg chocolate in a microwaveable bowl with the butter
Heat on medium for 1-1½ mins, or until melted
Set aside to cool slightly
Whisk the eggs for about 5-6 mins, using an electric hand whisk, until light, fluffy and doubled in size
Fold a quarter of the whisked egg through the melted chocolate, then carefully fold the chocolate mixture back through the remaining egg, until well combined
Pour into the tin
Fill a large roasting dish with 2cm hot water, then carefully sit the tin inside, taking care not to splash any water on the batter
Transfer to the oven and bake for 30 mins, or until a skewer inserted in the centre comes out clean
Take the traybake out of the oven and allow to cool completely, then remove from the tin and place on a board
To decorate the traybake, put the dark and white chocolate in 2 separate bowls, then melt in the microwave as before
Using a spoon, drizzle the surface of the sponge first with dark chocolate and then with the white. Leave to set, then cut into 15 squares
