Scotch Creme Egg

2015-11-02
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A little different this week, a bit of a creative twist to Scotch Eggs making them into dessert versions. This is Scotch Creme Eggs. I ranked this a bit harder to make since there is a various amount of steps and in my case making this when the creme eggs are not in season so i had to make my own homemade creme eggs. I don’t recommend making your own as it’s way easier to just purchase them, however they only come out during Easter. Overall this is the first time i learned how to deep fried a dessert so it’s pretty fun, and the dessert ended up looking awesome and tasted pretty good.

Ingredients

  • Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Cadbury Creme Eggs or Homemade Creme Eggs or White Chocolate Balls
  • 2 quarts peanut oil
  • 3 egg whites, whisked with 3 tablespoons water
  • 1 cup cocoa powder
  • 4 cups Rice Krispies

Method

Step 1

Preheat oven to 350º F. Prepare 9x13 pan by spraying with baking spray or lining with parchment paper.

Step 2

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Step 3

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Step 4

Pour into prepared cake pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Step 5

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Step 6

Freeze creme eggs for at least 30 minutes. Break apart the cooled chocolate cake.

Step 7

Heat oil to 375℉ in a deep fryer or heavy pot fitted with a thermometer.

Step 8

Scoop 1/3 cup of cake into your hand, press a creme egg into the center, and cup your hand around the egg until the cake fully envelopes the egg. Press to adhere the cake.

Step 9

Dip into egg whites, dredge in cocoa powder, and then dredge in Cocoa Krispies. Cup your hands around the egg again and press until the cereal adheres to the cake.

Step 10

Fry for 1-2 minutes, until crisp. Drain on paper towels or put on a wire rack to cool.

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