Ultimate Chocolate Easter Cake
- Preheat the oven to 180°C (or 160°C fan forced).
- Line the base of two x 20cm low cake tins with greaseproof paper and lightly grease the sides.
- Break up the dark chocolate and put in a small saucepan with the butter cubes, and melt over a gentle heat.
- Separate the eggs and beat the egg whites, with a pinch of salt and a teaspoon of caster sugar, until they are stiff.
- In a separate bowl whisk the egg yolks with the caster sugar until pale.
- Fold in the flour and then gently stir in the melted chocolate mixture.
- Divide between the two tins then bake for 15 minutes until firm to the touch.
- Allow to cool then remove from the tins.
- Break up the white chocolate, put in a heatproof bowl and put over a pan of simmering water to melt the chocolate, making sure the base does not touch the water.
- Whip 200ml of the thickened cream.
- When the white chocolate has melted, mix in with the whipped cream then put in the fridge to cool and set.
- When firmer, spread on the top of one of the cakes then put the other cake on top.
- Now melt the dark chocolate along with the unsalted butter and 50ml cream over a pan of simmering water, again making sure the bottom of the bowl does not touch the water.
- When melted, spread over the top of the cake. This doesn’t have to be completed flat and neat – some swirls are good.
- Melt the milk chocolate and 50ml cream as above. When melted, drizzle over the top of the dark chocolate.
- Before you allow to set, decorate with a large, halved, hollow egg. Allow to set. Decorate with speckled eggs, mini filled chocolate eggs and your favourite Easter decorations.