1Grease a 1.25-litre (5-cup) metal bowl. Line with plastic food wrap, allowing wrap to overhang rim of bowl. Combine milk chocolate and butter in a large heavy-based saucepan, cook and stir over low heat for 3 mins or until melted and smooth.
2Place rice cereal in a large bowl. Add melted chocolate mixture, mix well. Press mixture evenly over base and side of prepared bowl. Chill for 1 hr or until set.
3Using a plastic wrap as a guide, carefully remove chocolate shell from metal bowl. Fill with Easter eggs and chocolates. Top with a large plate. Invert onto a serving plate. Remove plastic wrap.
4Drizzle top of shell with extra melted chocolate, allowing chocolate to run down sides. Sprinkle with 100’s & 1000’s. Chill for a further 15 mins or until set.
TIP: You can use dark or white chocolate instead of milk chocolate if you like, and you can use other cereals, such as chocolate-flavoured puffed rice cereal, instead. Be creative and use bought sweets and choc-coated bullets instead of Easter eggs. An alternative to 100's and 1000's is to sprinkle the cake with colourful edible cachous.
Recipe & Photo: Rob Shaw/BauerSyndication.com.au