Chocolate Peanut Butter Cake Eggs

• 9 inches single layer chocolate cake, such as "Wacky Cake", baked
• 245 g smooth peanut butter, warmed slightly (don't use natural)
• 1 pinch sea salt
• bittersweet chocolate, for dipping

1. Crumble the cake into a bowl and allow to dry out at room temperature overnight.
2. Stir in the peanut butter and salt, "mashing" the mixture with a spatula until "doughy".
3. Scoop out 15 balls of the mixture and shape into eggs.
4. Place on a tray or plate and freeze until solid.
5. Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
6. Allow to harden completely at room temperature.

chocolate cake, smooth peanut butter, salt, bittersweet chocolate

Taken from www.food.com/recipe/chocolate-peanut-butter-cake-eggs-477427 (may not work)