Chocolate egg cake is a delicious and original little dessert.
Cooking time 30 minutes
Shortbread cookies 250 g
Butter 120 g
Coconut flakes 50 g
Chocolate 50 g
Cocoa powder 2-3 tbsp. l.
Confectionery sprinkles for decoration
Pour the cookies into a bowl and crumble into pieces.
Then pass the cookies through a meat grinder.
Place in a large bowl or dish for easy mixing. Add butter, cocoa and coconut flakes.
Grind well with your hands into a homogeneous mass.
Form an egg-like cake and place on a serving dish.
Put in the refrigerator for a couple of hours. Remove, garnish with melted chocolate and confectionery sprinkles.
Transfer to paper molds. Serve to the Easter table.