Easter isn’t Easter without a bit of Cadbury Creme Egg creativity…. right? There is something about the thick chocolate shell encasing sweet, gooey white and yellow fondant which is simply irresistible….. And if you are a food blogger, they are a photogenic gift!
Every year there seem to be more and more recipes that spring up across the internet and challenge the boundaries of versatility for this innocent little Easter icon…… and whether you love or hate to eat them, there is no denying they make for pretty pictures.
This recipe for gluten free No Bake Creme Egg Biscuit Cake, is born out of a need to develop a recipe to share as part of a monthly themed collaboration that I have joined with an amazing group of very talented free from bloggers. I feel very honoured to be part of it as they are such a creative bunch, who seem to be able to work baking miracles regardless of how many allergies or intolerances they have to cater for.
Last month we celebrated Shrove Tuesday (Pancake Day) with a series of #FreeFromPancakes. With Easter almost upon us, this month we are tackling seasonal Easter delights with recipes linked to our hashtag #FreeFromEaster. You can find a list of involved bloggers and links below….. go check them out.
If you’ve never made a biscuit cake (also known as a fridge cake and not to be confused with Rocky Road which contains marshmallow), you really should give it a go. They are the simplest of ‘cakes’ to make, being “no-bake, throw everything together, tip into a tin and leave to set” jobs. Perfect for whipping up with the kids!
There are various ingredient combinations for biscuit cake mixture out there, but many of them add condensed milk, which I find can make it quite sickly sweet. Given that Creme Eggs add a serious sugar rush, this recipe avoids condensed milk and also uses dark, rather than milk chocolate for the same reason. Using mini Creme Eggs rather than the larger version also cuts down on excessive sweetness, yet still gives a distinctive Creme Egg hit…… although if you prefer more fondant, go ahead and use the big ones.
To tie in with the colour and to cover up the craggy surface, drizzle melted white and yellow-coloured chocolate across the top and decorate with some extra eggs. Beautiful huh?
This biscuit cake tastes amazing….. and is very very addictive! Miss GF couldn’t get enough of it and even Mr GF (who can be very reluctant around sweet stuff and tells me he doesn’t like Creme Eggs) thought it was (and I quote) “bloody lovely”. If it can pass his taste test, I am pretty sure it will go down well in most households…….
I am sharing my No Bake Creme Egg Biscuit Cake with
Cook Blog Share – this week with Easy Peasy Foodie
Recipe of the Week with A Mummy Too
We Should Cocoa with Tin & Thyme
Brilliant Blog Posts with Honest Mum
No Waste Food Challenge with Elizabeth’s Kitchen Diary – perfect for using up excess Easter chocolate
The most amazing, interesting and unusual Creme Egg recipes from around the web
The one that broke the internet : Creme Egg Cheesecake – Taming Twins
The sweetie one : Creme Egg Fudge – Kerry Cooks
The microwave one : Creme Egg Chocolate Mug Cake – My Fussy Eater
The imposter : Scotch Creme Eggs – Amuse Your Bouche
The dinner party one : Creme Egg Mousse Cake – Gluten Free Alchemist
The sophisticated one : Creme Egg Chocolate Tart – Easy Peasy Foodie
The frozen one : Creme Egg No Churn Easter Ice Cream Cake – Elizabeth’s Kitchen Diary
The little ones : Creme Egg Cup Cakes – Gluten Free Alchemist
The dark, squidgy one : Creme Egg Brownies – Supergolden Bakes
The drinkable one : Creme Egg Milkshake – Fuss Free Flavours
The French One : Creme Egg Macarons – Butter Hearts Sugar
The eggs with eggs one : Creme Egg Pavlova – Taming Twins
Other #FreeFromEaster Recipes from the amazing Free From Gang
Easter Biscuits – Mel at Le Coin De Mel
Hot Cross Bun Chocolate Rolls – Vicki at The Free From Fairy
Chocolate Marshmallow Crispie Squares – Nath over at The Intolerant Gourmand
Berry Breakfast Easter Nests – Emma at the Free From Farmhouse
Easter Rocky Road – Nova at Cherished By Me
Laura at Dairy Free Kids
Quick Chocolate Cream Nests – Rebecca at Glutarama
Mini Simnel Cakes – Eb at Easy Peasy Foodie
Easter Cupcakes – Kirsty at Hijacked By Twins
Easter Fruit & Nut Chocolates – Mandy at Sneaky Veg
Spiced Carrot Muffins – Chloe at The Adventures of an Allergy Mummy
Mini Eggs White Chocolate Fudge – Grace at Eats Amazing
No Bake Creme Egg Biscuit Cake
150g Cadburys mini Creme Eggs – halved
½ teaspoon vanilla extract
80g white chocolate
yellow/orange food colouring paste
an additional 6 mini Creme Eggs to decorate
a little grated dark chocolate
- Prepare an 8 inch round/square cake tin by completely lining with cling film (so that it hangs over the sides) and on top of this, base-line with non-stick baking paper.
- Place the butter, dark chocolate, golden syrup and cocoa powder into a large, microwaveable/heatproof bowl.
- Microwave on medium heat at 30 second bursts stirring between each, to melt all the ingredients until completely blended and smooth (if you don’t have a microwave, you can heat in a saucepan over a low heat, stirring frequently).
- Set aside and allow to cool slightly.
- Whilst cooling, prepare your biscuits, by either breaking with your hands or bashing (in a clean food bag and using a rolling pin) into smallish pieces. Alternatively, you can cut into thin sticks with a sharp knife. Set aside.
- Cut your mini Creme Eggs into halves lengthways.
- In a large bowl, mix together the chocolate mixture, biscuit pieces, 150g halved creme eggs and vanilla extract.
- Tip the mixture into the cake tin and push to the sides, so that it is evenly spread. It will look quite lumpy on the surface, but that will be covered by the decoration.
- Place in the fridge for a couple of hours until fully set.
- To decorate : Remove the fridge cake from the tin and peel off the clingfilm and baking paper. Place on a serving plate.
- Melt your white chocolate in a small microwavable (I use glass) bowl, on medium heat at 30 second bursts, stirring between each until just melted and smooth (or place the bowl over a saucepan of simmering water, stirring frequently).
- Use a spoon to drizzle about half the chocolate over the top of the biscuit cake.
- Add a little yellow/orange food colouring paste to the remaining chocolate and mix thoroughly, then drizzle this over the cake as well.
- Whilst the chocolate is still unset, top with mini Creme Egg halves and a sprinkle of grated dark chocolate.
- Leave to set in the fridge.
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