Easter Chocolate Fudge Cake

Method

Preheat fan forced oven to 160°C. Line and grease a 20cm springform round tin.
Melt butter in a large saucepan over low heat. Remove from heat, and add the chocolate, stirring until chocolate is completely melted and combined with butter.
Pour chocolate mix into a large bowl and add the sugar and flours.
Mix to combine, before adding egg and chocolate bits.
Mix well until a smooth texture is reached. Pour into tin, and bake for 50 minutes. Allow to cool completely.
To make the icing, gently bring to boil the can of condensed milk until it caramelises. Add the cooking chocolate to this mixture to taste, and stir until you get the desired consistency.
Cool slightly, then spread cake with the chocolate condensed milk and decorate with speckled eggs.

Serves:
10

Prep time:
15 minutes

Cook time:
50 minutes

Ingredients

150g Beautifully Butterfully butter

400g Choceur 70% Dark Cooking Chocolate

¾ cup Merryfield brown sugar

¼ cup White Mill plain flour

¼ cup White Mill self raising flour

4 Lodge Farms free range eggs

250g Choceur Chocolate Bits (milk, dark or white)

397g Farmdale condensed milk

375g Choceur 70% Dark Cooking Chocolate, broken up into squares

Dairy Fine Speckled Eggs (to decorate)