Easter is just around the corner, and what better way to celebrate than with a delicious and unique chocolate treat? Enter the KitKat Ruby Chocolate Easter Egg – a mouth-watering combination of creamy chocolate and crispy wafer, all wrapped up in a beautiful pink egg. In this blog post, we’ll not only share two different recipes featuring this delightful treat, but also provide all the information you need to make it yourself. Let’s get started!
Recipe One: KitKat Ruby Chocolate Easter Egg Cake
Ingredients
- 1 KitKat Ruby Chocolate Easter Egg
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs and vanilla extract, and mix until well combined.
- Gradually mix in the flour, baking powder, and salt, alternating with the milk, until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack.
- Once the cake has cooled, carefully remove the KitKat Ruby Chocolate Easter Egg from its packaging and place it in the center of the cake.
- Serve and enjoy!
Nutritional Information
Calories: 317 | Fat: 13g | Carbohydrates: 47g | Protein: 4g | Sodium: 202mg | Sugar: 31g
Cooking Time
30-35 minutes
Equipment
- 9-inch cake pan
- Mixing bowl
- Mixer (hand or stand)
- Wire rack
Serving Suggestions
This cake is the perfect dessert for any Easter celebration! Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations
For a fun twist on this recipe, try adding in some chopped nuts or fresh fruit to the cake batter before baking. You can also experiment with different flavors of KitKat chocolate eggs for a truly unique dessert experience.
Substitutions
If you don’t have a KitKat Ruby Chocolate Easter Egg on hand, you can substitute it with any other flavor of KitKat chocolate egg. You can also use any type of milk or butter in this recipe, depending on your personal preference.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can store it in the refrigerator for up to 1 week.
Tips
- Make sure your butter is softened before you start mixing the batter – this will make it easier to cream with the sugar.
- Be sure to let the cake cool completely before adding the KitKat chocolate egg – if it’s too warm, the chocolate may melt and ruin the presentation.
- You can use a serrated knife to carefully cut the cake into slices, without disturbing the chocolate egg in the center.
Frequently Asked Questions
Can I use a different type of chocolate egg in this recipe? Yes! You can use any flavor of KitKat chocolate egg, or experiment with other brands and flavors of chocolate eggs.
Can I make this cake in advance? Yes, you can make the cake up to a day in advance and store it in the refrigerator until you’re ready to serve it.
Can I freeze this cake? We don’t recommend freezing this cake, as the chocolate egg may not hold up well in the freezer.
Recipe Two: KitKat Ruby Chocolate Easter Egg Milkshake
Ingredients
- 2 KitKat Ruby Chocolate Easter Eggs
- 2 cups vanilla ice cream
- 1 cup milk
- Whipped cream (optional)
- Sprinkles (optional)
Instructions
- Remove the KitKat Ruby Chocolate Easter Eggs from their packaging and chop them into small pieces.
- In a blender, combine the chopped chocolate eggs, vanilla ice cream, and milk.
- Blend until smooth and creamy.
- Pour the milkshake into a glass and top with whipped cream and sprinkles, if desired.
- Serve and enjoy!
Nutritional Information
Calories: 482 | Fat: 23g | Carbohydrates: 58g | Protein: 10g | Sodium: 305mg | Sugar: 44g
Cooking Time
5 minutes
Equipment
- Blender
- Glass
Serving Suggestions
This milkshake is the perfect way to cool down on a warm spring day! Serve it with a colorful straw and some extra sprinkles for a fun and festive touch.
Variations
You can experiment with different flavors of KitKat chocolate eggs in this recipe, or even mix and match different types of chocolate eggs for a truly unique milkshake experience. You can also try adding in some fresh fruit or a spoonful of peanut butter for added flavor.
Substitutions
If you don’t have any vanilla ice cream on hand, you can use any other flavor of ice cream that you like. You can also use any type of milk, depending on your personal preference.
Storage
This milkshake is best enjoyed immediately, but you can store any leftovers in the refrigerator for up to 1 day. Just be sure to give it a good stir or blend before serving, as it may separate in the fridge.
Tips
- If you don’t have a blender, you can use a food processor or immersion blender to make the milkshake instead.
- For an extra decadent treat, try adding some chocolate syrup or hot fudge sauce to the milkshake before blending.
- If you want to make this milkshake a little healthier, you can use low-fat or non-fat milk and ice cream.
Frequently Asked Questions
Can I use a different type of chocolate egg in this recipe? Yes! You can use any flavor of KitKat chocolate egg, or experiment with other brands and flavors of chocolate eggs.
Can I make this milkshake in advance? We don’t recommend making this milkshake in advance, as it’s best enjoyed immediately.
Can I make this milkshake without ice cream? You can try substituting the ice cream with frozen yogurt or banana, but the texture and flavor may be slightly different.
Personal Thoughts
The KitKat Ruby Chocolate Easter Egg is truly a unique and delicious treat that’s perfect for any Easter celebration. Whether you’re making a cake or a milkshake, the combination of creamy chocolate and crispy wafer is sure to delight your taste buds. I hope you give these recipes a try and enjoy them as much as I did!