Remove this bowl and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites - just dollop a large spoonful in and stir briskly - and then fold in the rest of the whisked whites gently, in about three goes. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture. Make a well in the centre of the flour mix and pour in the melted butter, followed by the yeast mixture, then the beaten egg.

Pour onto the shortbread and smooth to cover in an even layer, leave in the fridge for a couple of hours until set. Put the sugar, cream and butter in a large pan and heat gently, stirring, until the sugar is dissolved. Make sure you don't leave any sugar crystals on the sides of the pan as this will affect the texture of the fudge, so brush them down with a pastry brush if need be. Fans of the Easter egg have branded the move a "crime" as it means the Egg 'n' Spoon's will not be available in supermarkets. After the news broke, Cadbury fans reacted to it on TikTok, after a user posted a video which hinted that the chocolate is gone for good. READ MORE Birmingham brewery's big beer boost as ales served on trains from Edinburgh to Bournemouth Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.

The Mirror reports that the popular chocolate goodies came inside a purple egg box, which contained four Cadbury Dairy Milk chocolate eggs, filled with a bubbly chocolate mousse. The box set also contained two purple spoons. Preheat the oven to 200°C/fan 180°C/gas 6 and grease and base line a 20cm x 30cm swiss roll tin with baking parchment.

Whip the cream for the filling in a large mixing bowl until you have soft peaks, then gently fold in the remaining 2 crème eggs, chopped into small pieces. Ally wrote: "@cadbury getting rid of the Egg n Spoons is absolutely disgraceful behaviour. unacceptable." Lumo chimed in too, by writing: "Why would they just discontinue the egg n spoons like that. heartbroken." Savannah wrote: "NO DID THEY DISCONTINUE DAIRY MILK EGG N SPOON?" Turn the cooled sponge onto a sheet of baking parchment, spread the whipped cream over, leaving a 1 cm gap at the edges. Starting from a short edge roll the sponge up using the sheet of baking parchment to help you.Add the milk and 50ml water to a small pan and warm over a low heat for a few minutes; you should be able to dip your finger in without scalding it. Mondelez-owned chocolate company, Cadbury, has decided to scrap a classic Easter treat - and it's left some fans completely furious. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.

Sift the flour into a large bowl, add the sea salt, spices and sugar, then stir the chopped stem ginger into the mix.Feeling fancy, looking to impress that special someone or Easter shopping for a more discerning palette? Enter: our mouth-watering collection of luxury chocolate Easter eggs. From decadently dark creations to creamy white and silky smooth milk chocolate – our range of devilishly delightful luxury eggs has something to satiate every sweet tooth this Easter Someone else wrote: "I've literally been looking everywhere for them because I love them so much and now it makes sense why I can't find them," while a fourth put: "Why?? They were incredible! I noticed the chocolate one wasn’t out last year only the Oreo one." Whisk the 4 egg whites until firm, then gradually add the 100g of sugar and whisk until the whites are holding their shape and peak gleamingly - but not stiff. Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. Using a fork, mix well until you have a rough dough. Transfer the dough to a clean, flour-dusted work surface and knead for around 10 minutes, or until soft and springy. Pour into the baking tin and leave to cool for about 15 minutes. Cut the crème eggs into pieces and lightly press into the top of the fudge then leave to cool completely. Gently fold the cooled chocolate into the mix then spoon into the prepared tin, spread it right to the corners smoothing the top as you go and bake in the oven until firm to the touch and starting to shrink away from the edges.One more penned: "Omg I am fuming, they are my favourite," while another went on: "Please tell me you're joking." Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little sugar Easter eggs on top.