Eggs can be prepared in different ways, and it’s super easy if you have an egg mold. In this recipe I did not use a mold and thought of trying out Easter eggs made with wine, cake, and chocolate. It’s soft, moist, chocolaty, and has a cheesy taste from the cream cheese filling.

Now if you do not prefer alcohol, you can use Sparkling Apple Cider although there is no wine substitute that tastes exactly the same.

Wish You All a Very Happy Easter and hope you enjoy this recipe…

Prep time       :  2 hours
Serves             :  6 servings

INGREDIENTS

For making cake
Flour                                : 1 cup
Baking powder             : ½ tbsp
Salt                                   : ½ tbsp
Eggs                                  : 2
Butter                               : ½ stick (4 tbsp – melted at room temp.)
Sugar                                : 2/3 cup
Vanilla extract               : 1 tbsp
Sparkling white wine  : ½ cup
Cream cheese                : 12 oz.

Decoration
White and dark chocolates
Edible food colors
Chocolate sprinkles

INSTRUCTIONS

For making Wine cake

1. Preheat oven to 350 degrees.
2. Grease a 9 inch baking pan with butter and keep side.
3. In a small bowl, whisk and mix the dry ingredients; flour, baking powder, and salt. Keep aside.
4. In another bowl, using an electric mixer or a hand mixer, beat butter until light and fluffy. Add eggs one at a time, beating them after each addition with sugar and vanilla extract.
5. Mix in sparkling white wine, alternating with the dry mixture and combine well.
6. Pour into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for 10 minutes. Remove the cake from the pan and turn it upside down.

For making eggs

1. Crumble the cake using hands or using a blender. Avoid the edges of the cake as it is hard and may cause difficulty when molding the cake mix.
2. Mix in cream cheese, and mash it and mix well till it becomes doughy.
3. Make small balls from the mix and mold it to an egg shape using your hands. Place the molds on a parchment paper.
4. Keep in the refrigerator and allow it to cool and set for half an hour.
5. Chop dark chocolate into pieces. To temper the chocolates place it in a double boiler, or a metal bowl on top of a saucepan of simmering water. Make sure that the bottom of the bowl does not touch the water.
6. Stir it continuously using a rubber spatula while it melts uniformly and keep measuring the temperature. The mix should not be too runny but should melt uniformly. Ensure that the temperature does not exceed 120 degrees.
7. Dip each egg in that chocolate mix using a spoon and fork. Allow them to rest on a wire rack to remove excess chocolate drippings. Transfer to a baking tray with parchment paper. Allow it to air dry for about half an hour.
8. Temper white chocolate similarly ensuring that it doesn’t exceed 105 degrees.
9. After melting white chocolate, pour few drops of edible color liquid and stir fast to mix it. You can vary the color according to your choice; I preferred 4-5 drops to create the light blue and green effect.
10. Dip each egg immediately in the colored mix and allow it to stand in a wire rack to drip excess liquid and then air dry.
11. Decorate with sprinkles.

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