WHAT YOU'LL NEED
FOR THE TOPPING
- 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!