|
|
Instructions |
|
|
|
preheat the oven to 180 and butter a 20 cm round tin
line with baking parchment.
|
|
|
|
measure coffee and coca in a cup and add hot water.
mix until its a paste. put sugar butter eggs syrup
flour and coca paste in a mixing bowl mix for 2-3
mins until smooth. break caramel bars into sections
and stir in mixture.
|
|
|
|
turn the mixture into a prepared tin and bake for
35-40 mins until the top springs back when you
spread it lightly.cool in tin for 5 mins then turn
it out. peel off parchment paper and leave to cool
|
|
|
|
to make the icing break caramel bars and put in a
small pan with butter and milk. gently heat until
smooth, stir all the lumps in. remove from the
heat and stir in icing sugar. leave to cool until
thick. put on cake and spread the icing letting
in fall softly down the sides let it set.pop as many Easter eggs on
the top as you like. bon appetite !!!!
|
|
|
|
Originally Submitted
6/9/2013
|
