• 125g hazelnuts
  • 5 egg whites
  • 280g caster sugar


  • 100g dark chocolate (70%)
  • 600ml double cream
  • I tbsp icing sugar


  • 420g white chocolate
  • 200ml double cream
  • chocolate eggs

Preheat oven 200°C / Gas 6.

Spread the hazelnuts over a baking tray and roast for 5 minutes. Allow to cool before rubbing between your hands to remove any skin, then chop finely.

Turn the oven down to 160°C / Gas 3.

Butter 2 x 25cm loose bottom tins and line with baking parchment.

Separate the egg whites and whisk in a large bowl until stiff peaks form when the whisk is removed, add the caster sugar a tablespoon at a time whisking after each addition. Once thick fold in any remaining sugar and hazelnuts.

Divide between the two cake tins levelling the tops. Bake for about 40-45 minutes allow to cool in the tin.

To make the filling, place an ANTA porridge bowl over a pan of hot water, add the chocolate and melt, remove from the heat. Whip the cream until it forms soft peaks, add the icing sugar and fold in the melted chocolate.

To make the topping, break or chop the chocolate into very small pieces and place in an ANTA porridge bowl. Heat the cream in a small saucepan and pour it over the chocolate, let it stand for a couple of minutes until the chocolate has melted. Then stir until smooth, (if the chocolate has not all melted place the bowl over simmering water and stir until it does).

Remove the meringues from the tin, place one on an ANTA serving dish, cover with the chocolate cream and place the second meringue on top. Cover with white chocolate ganache and decorate with mini Easter eggs.

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