Even though Easter is still quite a ways away, shops in the U.K. are already stocking the shelves with a popular seasonal treat -- Cadbury Creme Eggs.
For those of you who don't know (and we are so, so, sorry for you), a Cadbury Creme Egg is a chocolate confection that consists of a luscious, thick chocolate shell in the shape of, you guessed it, an egg.
Then stuffed inside of the chocolate shell is a mound of gooey, white and yellow fondant filling, which mimics the color scheme of a standard chicken's egg quite well.
The Cadbury Creme Egg is totally calorific and absolutely addicting -- the different textures and the sugar rush make it one of our favorite rare treats.
However, the folks over at Omm Nomm have found a way to elevate the already indulgent treat into something greater and even more calorie-ridden.
Introducing the Creme Scotch Eggs:
The recipe, created by Daniel Russell, is essentially just a Cadbury Creme Egg surrounded by chocolate cake and buttercream -- but that's not all. Then, the entire thing is totally smothered in grated and melted chocolate.
Check out the recipe for the dish below, courtesy of Omm Nomm:
- 6 Cadbury Creme eggs
- 10.5 ounces milk chocolate
- 1 1/2 sticks (12 tablespoons) softened unsalted butter
- 3/4 cup caster (superfine) sugar
- 4 medium eggs
- 1/2 cup self-rising flour
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 1 stick (8 tablespoons) softened unsalted butter
- 1/2 cup icing sugar
- 1 1/2 tablespoons cocoa powder
- Preheat your oven to 320 degrees Fahrenheit and also grease or line an 8-inch cake tin.
- Begin by creaming your butter and sugar, either by hand with a whisk or with a whisking appliance.
- Once the texture seems light and airy enough, gradually add the rest of your ingredients, stirring continuously. Remember -- and this is important -- to sift both your flour and cocoa powder. You don't want clumps! Feel free to add a splash of milk if your batter seems too thick.
- Pour your mixture into your cake tin, spreading evenly. Do not overfill -- otherwise your batter will rise too high and make a mess! Place on the middle rack of your oven and bake for 25 minutes. You can stick a toothpick in to see if it's done; it should be firm and springy. Let cool.
- Once cooled, remove cake from the tin. Crumble it up into a food processor until it looks like breadcrumbs. Add the remainder of your softened butter, icing sugar and cocoa, mixing together until a firm dough is formed.
- Encase each creme egg in handfuls of the dough; roll them into fist-sized balls, and then place each encased egg onto a plate covered with baking paper. Chill them in the fridge.
- Grate about one-third (3.5 ounces) of the chocolate into a bowl or plate while the creme eggs are cooling, and ensure that the entire surface is covered and there is enough space to roll your eggs. Melt the remaining chocolate in a bowl over a pan of hot water until all lumps of chocolate have melted.
- Once chilled and firm, take your dough balls and dip them into the chocolate mixture. Make sure all of the egg is covered, and then roll it through the grated chocolate. Place all eggs back onto your cooling tray and then into the fridge to chill for another 10 minutes.
- Serve and enjoy!