Chocolate Easter Eggs

Handcrafted Easter joy with a cashew twist

Prep Time 60 min
Cook Time 60 min
Serving Size 4
Recipe Type Microwave Oven

These delightful Easter eggs start with a moist chocolate cake base, blended with ganache and shaped into little bites of joy. What makes them special is the Indian marzipan made with cashews—a creamy, homegrown alternative to almond paste. Cashews, with their Portuguese roots and Indian heartland transformation, bring a distinct richness to this confection. Wrapped in pastel hues, drizzled with chocolate, and sprinkled with glitter, they reflect not just celebration but centuries of adaptation and cultural exchange. Bite into one and taste a blend of heritage and holiday—a festive favorite with a uniquely Indian soul

Ingredients

For the chocolate sponge cake:

1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil or melted butter
2 eggs (room temperature)
½ cup milk (room temperature)
1 tsp vanilla extract
½ cup hot water or coffee (enhances chocolate flavor)

For the cake filling:

2 cups chocolate sponge cake crumbs (from above)
¼ cup chocolate ganache or melted chocolate
2 tbsp heavy cream (if needed)
1 tsp vanilla extract

For the marzipan coating:

1 cup almond flour
½ cup powdered sugar
1 tbsp honey or light corn syrup
1 to 2 tbsp water (as needed)
A few drops of food coloring (optional)

For decoration:

Melted dark or white chocolate (for drizzling)
Edible glitter, sprinkles, or sugar flower

Method

Preheat oven to 175°C (350°F). Grease and line an 8-inch round cake pan.
In a bowl, sift flour, cocoa powder, baking powder, and baking soda.
In another bowl, whisk eggs, sugar, and brown sugar until light and fluffy.
Add oil, milk, and vanilla extract, mixing well.
Gradually fold in the dry ingredients. Finally, stir in the hot water or coffee until smooth.
Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely before crumbling.
Crumble the chocolate sponge cake into fine crumbs.
Add ganache (or melted chocolate) and vanilla extract. Mix until it forms a soft dough.
If dry, add a little heavy cream.
Roll small portions into egg shapes and refrigerate for 30 minutes.
Mix almond flour and powdered sugar in a bowl.
Add honey/corn syrup and water (a little at a time) to form a pliable dough.
If using, divide and add food coloring for a festive touch.
Roll out the marzipan thinly.
Wrap each chocolate egg in marzipan, smoothing it gently.
Let them set at room temperature for 1 hour.
Drizzle with melted chocolate and decorate with sprinkles or edible glitter.
Let the decorations set, then serve or store in an airtight container.

Did you know?

Cashews may not be native to India, but we’ve made them our own—from creamy Kaju Katlis to festive marzipans. Tracing their journey from Brazil to every Indian celebration.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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