Real Food Cafe chocolate Scotch eggs
Prepare 1 x 20cm round spring form tins by greasing and lining with silicone paper.
Preheat the oven to 180 (160 for fast fan ovens) degrees.
Beat the butter, margarine and caster sugar together with an electric hand whisk until they are light
and fluffy.
Beat the eggs together in a jug and then pour the beaten egg mixture into the butter and sugar
mixture a little at a time, beating all the time.
Then slowly add the flour, baking powder and cocoa and beat slowly until well mixed together.
Pour the mixture into the prepared tins and bake in the pre heated oven for 25-30 minutes.
Cool the chocolate sponge cake completely.
When the sponge is completely cooled, put the sponge into a food processor and pulse until its chopped into crumbs.
Add the slightly softened butter, icing sugar and cocoa powder and work it into a soft kind of ‘clay’ texture.
Mould the ‘clay’ mix around the Crème Eggs. There should be 120g of ‘clay’ around each egg.
The eggs weigh 40g so the total should be 160g before being dipped in chocolate.
Put these into the fridge to harden off for at least 2 hours.
Melt ¾ of the chocolate in the microwave or bain marie and dip the chilled eggs into it.
Then grate the remaining chocolate and roll the wet balls in the grated chocolate.
Put them back in the fridge to harden for an hour.
Cut in half using a sharp, hot knife (dipped into a jug of boiling water and then wiped dry) and serve.
Picture: The Real Food Cafe
