ALD IE Thurs 07 Apr / Sun 10 Apr

The big Easter bake. We’ve got everything you need to make the perfect homemade Easter treats.

59.5c per kg €1.19 2kg SELF RAISING FLOUR

23c per egg €1.39 6 pack BARN EGGS

€6.76 per kg €1.69 250g COCOA POWDER


€23.42 per litre 89 c 38ml FLAVOURINGS

€1.18 per kg 59 c 500g ICING SUGAR

Aldi Chocolate Easter Cake SERVES 6-8 | PREP 15-17 MINS | COOK 30 MINS

Ingredients For the cake • 4 Eggs • 100g Caster Sugar • 100g Self Raising Flour • 1tsp Vanilla Essence • 30g Cocoa Powder For the filling • 150ml Double Cream • 1tsp Icing Sugar For the chocolateganache • 225g Milk Chocolate (broken into small pieces) • 125ml Double Cream • 25g Butter For the chocolatenest • 100g Dark/Milk Chocolate • Ball of Parchment Paper, around the size of a tennis ball • 1 bag of Mini Easter Eggs

Method Pre -heat the oven to 180 o C. Butter the base and sides of 2 x 20cm round sandwich tins and cover the bases with baking parchment. In a large bowl, whisk together the eggs and caster sugar until pale and fluffy. Add in the vanilla essence. Gently stir in the sifted self-raising flour and cocoa powder. Divide the mixture between the 2 prepared cake tins. Bake for 15-17 minutes or until a skewer inserted into the centre of the cake comes out clean. Turn out onto a wire tray and allow to cool completely. In a bowl, whisk the cream and icing sugar to form soft peaks and set aside. Gently heat the cream in a saucepan and add the milk chocolate. Remove from the heat and stir before adding the butter. Set aside. Melt the chocolate in a bowl over a saucepan of simmering water. Scrunch up the parchment paper to make a ball and push down on it to create a nest shape and turn upside down. Next, take a spoonful of melted chocolate and drizzle over the upside down parchment paper. Continue to drizzle the chocolate until it resembles a nest. Put aside in the fridge to allow it to cool and set. Once set gently paper and set aside. Set aside. To assemble the cake Place the first sponge on a cake stand or serving plate. Spread on the cream filling and place the next sponge on top. Pour the chocolate Ganache over the top of the cake and around the edges, letting it drip down the sides. Using a palette knife, spread it evenly over the top and sides of the cake and allow to set. Place the set chocolate nest on top and fill with mini Easter eggs. Decorate with Easter chicks and ribbons as desired.


€9.50 per kg 95 c 100g LUXURY CHOCOLATE

€6.56 per kg €1.49 227g

€11.29/€9.40 per kg 79 c 70g/84g MINI FILLED CHARACTERS/ EASTER EGGS

€4.00 per litre €1 250ml DOUBLE CREAM


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