WHAT YOU'LL NEED
75g
(3oz) butter, melted, plus extra to grease
150g
(5oz) golden caster sugar
4
large eggs, beaten
125g
(4oz) self-raising flour
1tbsp
vanilla extract
15g
(½oz) cocoa powder
100g
(3½oz) dark chocolate, minimum 50% cocoa solids, finely chopped
FOR THE TOPPING
100g
(3½oz) dark chocolate, minimum 50% cocoa solids, broken into pieces
50g
(2oz) butter, chopped
Small
Easter chocolates to decorate
- 1 Preheat the oven to 190°C (170°C fan)
mark 5. Grease and line a 20.5cm (8in) round cake tin with greaseproof
paper. Put the sugar and eggs into a bowl and beat with an electric hand
whisk until the mixture is thick, foamy and the beaters leave a
ribbon-like trail.
- 2 Add the flour, vanilla, melted butter,
cocoa powder and chocolate to the mixture, then fold everything together
with a metal spoon. Pour into the tin and bake for 40min or until a skewer
comes out clean. Cool on a wire rack.
- 3 Once cooled, put the cake on a stand and
pour the topping over, letting it dribble over the edges. Arrange the
chocolates and eggs on top and leave to set for at least 30min before
slicing.
HAPPY EASTER LONG WEEKEND LOVERS!
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