Ingredients
Serves 8
- 300g dark chocolate drops
- 150g butter
- 150g caster sugar
- 5 eggs separated
- 45g plain flour
For the glaze
- 100ml Cream
- 100g Dark chocolate drops
- Mini Easter eggs to decorate
Method
- Tin size 24cm springform tin, line the base with greaseproof paper and butter the sides.
- Pre-heat the oven to 150C
- Melt the butter and chocolate together in a heavy-based saucepan over a gentle hear, stirring until smooth and glossy. Remove from the heat as soon as the chocolate is melted, add the sugar and stir to dissolve, then leave to cook. Meanwhile, separate the eggs and whisk the egg whites in a large bowl until soft peaks.
- Beat the egg yolks and then add to the cooled but still runny chocolate and beat until combined, then fold in the flour until just combined. Next, gently fold in the egg whites using a metal spoon. Pour into the prepared tin then pop in the oven.
- The cake should take about 45 minutes to bake. The top should be firm to the touch, but a skewer inserted will come out moist.
- Allow to cool for an hour on a wire rack.
- For the glaze, heat the cream in a small pan bring it to a bare simmer, remove from the heat, then add in the chocolate and stir until the chocolate has melted and the glaze is thick and glossy.
- When the cake has cooled completely, unmould and spread evenly over the top of the cake and decorate with little Easter eggs.
