This is a very easy recipe for recycling all those Easter eggs left under the kitchen table for ages, and sourdough leftovers from the fridge. Today I was just wondering what to do with them, and really wanted to make something easy for tomorrow morning breakfast, but couldn’t find any good recipe on the web, plus my question to Google was maybe too much; I mean…who squeeze sourdough leftovers and Easter eggs in the same sentence, except me? As I thought, nothing exciting came up, so I decided to make it myself. And here I am, glad to share with you my very own recipe about sourdough leftovers and Easter eggs! Let’s get started then!
What we need for this recipe is:
- Unsalted butter 75g ( ambient temperature)
- Plain flour 150g
- Potato starch 50g
- Milk 60ml
- Baking powder 1tsp
- Eggs 3
- Vanilla extract 1/2 tsp
- Sugar 110g
- Sourdough leftover 110g
- Chocolate Easter eggs (or any other milk chocolate) 225g
- Chocolate mini eggs 10 (optional)
- Start mixing soft butter, sugar and vanilla extract into the stand mixer. When it’s well mixed and fluffy, add the eggs, one by one, waiting for each of them to be well incorporated before adding the next one.
- Add sourdough leftover straight from the fridge. Mine was 4 days old. Must be active and bubbly. Don’t need to be mixed for long but must be all melted into the mixture.
- In another bowl mix together: flour, potato starch and baking powder. Whisk together briefly and add few spoonfuls to the butter mixture, alternating with milk, for 3 times. It must be well incorporated after every adding, but be careful not to over mix.
- Melt 115g of chocolate into the microwave (or on the top of a pan of boiling water) and add it to the mixture.
- Yet again, DO NOT OVER MIX! If you keep mixing, the gluten network will start developing and the final product will be a bouncy ball, and you really don’t want that! Therefore, add, quick mix, done! Easy peasy! 😉
- Add further 110g of milk chocolate’s pieces (get that egg and crumble it with your fingers, trying not to eat it all at once! I didn’t AT ALL! 🤥😂)
- Now it’s time to get the plum cake tins ready. I lined them with a long paper case ( easy to find in any supermarket), but if you don’t have it, nevermind. Just spread cold butter all over the tin and line it with regular baking paper, but don’t forget the sides! Must be all lined up!
- Now fill the tins with half mixture each. With these quantities I’ve made 2 of them.
- In the middle I’ve added 5 mini eggs each (just because. Don’t judge me!), but they are totally optional. Depends on how much chocolaty you feel. I was looking for a kinda full chocolate Easter party taste!
Pop the tins into the preheated oven, at 180°C, for about 35/40 minutes, but check them after 30 with a toothpick, that must come out clean.
Last part of the recipe consists in melting a bit of more chocolate (let’s be honest, chocolate is never enough!) and spread it on the top of the cooled cakes. You can decorate as you wish. I chose stars for mine, but I’m very curious to see what you will come up with!
Hope you enjoyed this recipe as much as I did!
Thanks for reading and let me know if you try to make this amazing sweet bread! One of them is already gone here. I can assure you, It won’t last long!! My kids love chocolate and this is just perfect as after dinner treat and early morning breakfast! 💕
You can also following me on Instagram @bia84f and on my Facebook page ‘the Sugarsmith & the white witch’!🤗😘