The shops are full of Easter eggs, and we've already got plenty of delicious Easter recipes. So we thought we'd challenge Liam to bake something a little different this year.
Does Liam’s boiled Chocolate Easter Extravaganza fit the bill? You decide!
Why not bake it yourself and take a photo? We’ll feature your creation in the Trex Family Bakery. Just Instagram it with #BakingWithTrex.
Easter is all about surprises. So I was delighted to be challenged to create something different this month. Boiling is an unusual but delicious way to prepare a cake, and it works really well with Trex.
For the sponge:
For the icing:
For the love of Easter eggs:
Grease a deep baking tray with a little Trex and line the bottom with greaseproof paper. Then heat your oven to 180º/160º (fan)/Gas mark 5.
This bit's a little different! From your sponge ingredients, add the Trex, sugar, water, baking soda and cocoa into a pot, mix together and bring to the boil. (Yes, you read that correctly!) When your mixture reaches boiling, reduce the heat and allow it to simmer for 5 minutes. After this, pour it out into a bowl and leave aside to cool.
Now beat in your self-raising flour and eggs until you have a smooth mixture. Pour your mixture into the greased and lined pan and bake for 50 minutes. After this, let your sponge rest in the pan for 10 minutes and then turn it out onto a wire rack.
To make your icing, gently heat your butter, caster sugar and water in a small pot and keep stirring it without letting it boil. When the sugar has completely dissolved, remove to a clean bowl and sift in the cocoa powder and caster sugar and keep stirring. When it's all mixed together, cover and allow it to cool in the fridge for 20 minutes. When cool, make it spreadable by mixing with a wooden spoon.
When your sponge and icing are both cool, spread the icing evenly over the top of the sponge. Now there's nothing left but to take your eggs and choclate and get creative!
To flake the bar of chocolate, place it on a tea towel on the edge of a work surface. Scrape a knife over the flat back of the chocolate bar, pulling it carefully towards yourself.