You’re never too old to treat yourself (or be treated!) to Easter eggs—especially when they’re made with the finest Venchi chocolate. But once the holiday has passed, even the greatest chocolate lovers often find a few leftover pieces in the cupboard. Rather than just nibbling on them, why not use them to bake a wonderfully soft and indulgent Easter chocolate cake? Easter Chocolate Cake Recipe There are countless ways to use leftover Easter eggs in desserts, but this is one of the easiest and most rewarding. You can make it with any chocolate—whether classic or gourmet—and the result will always be deliciously soft. Ingredients 250 g plain flour 100 g sugar 300 g Venchi chocolate (any Easter egg variety) 1 tsp vanilla extract 3 large eggs 80 ml milk 1 sachet baking powder Icing sugar, to finish Prep time: approx. 50 mins (10 mins prep + 40 mins baking)Difficulty: Easy Method Melt your leftover Easter chocolate in a bain-marie (feel free to mix varieties—even mini eggs!). Set aside to cool slightly. In a large bowl, whisk eggs and sugar until pale and airy (about 5 mins with an electric whisk on medium speed). Reduce to low speed and gradually add sifted flour mixed with baking powder, the vanilla extract, milk, and finally the melted chocolate. Mix until smooth and glossy. If the batter seems too runny, add 1 tbsp flour; if too thick, loosen with a little extra milk. Pour into a greased baking tin and bake at 180°C for about 40 mins. Start checking after 30 mins—the toothpick test never fails! Serving & Storage Once cooled, dust generously with icing sugar and serve. For extra indulgence, pair with a scoop of gelato or a swirl of whipped cream.Storage: Keeps for 3–4 days in an airtight container or wrapped in foil, staying wonderfully soft until the last bite!
