Dessert

Ingredients
  • 75 g (3 oz) self-raising flour
  • ½ teaspoon baking powder
  • 40 g (1½ oz) cocoa powder
  • 125 g (4 oz) butter
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 4 tablespoons orange liqueur or orange juice
  • 75 g (3 oz) plain dark chocolate
  • 2 teaspoons gelatine
  • 2 tablespoons cold water
  • 3 egg yolks
  • 50 g (2 oz) caster sugar
  • 1 teaspoon cornflour
  • 300 ml (½ pint) milk
  • 200 g (7 oz) plain dark chocolate, in pieces
  • 300 ml (½ pint) whipping cream
  • 2 flaky chocolate bars, broken into shards
  • mini chocolate eggs
Directions

Sift the flour, baking powder and cocoa powder into a bowl. Add the butter, sugar and eggs and whisk until the mixture is smooth.

Grease a 23 cm (9 inch) springform or cake tin and line the base. Turn the mixture into the tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until just firm. Cool on a wire rack. Transfer to a serving plate and drizzle with the liqueur or juice.

Cut a strip of greaseproof paper 1 cm (½ inch) longer than the sponge circumference and 6 cm (2½ inches) deep. Melt the chocolate (see page 10) and spread it along the paper, to the edge on 1 long side and on the other in a slightly wavy line about 1.5 cm (¾ inch) from the edge. Leave 1 cm (½ inch) free of chocolate at 1 end. Set aside for 15 minutes, then lift the paper and secure it around the sponge so the straight edge rests on the plate and the ends meet. Chill.

Sprinkle the gelatine over the measured water and leave to soften. Beat the egg yolks in a bowl with the sugar, cornflour and a little milk. Bring the remaining milk to the boil. Pour it over the egg yolk mix, whisking. Return to the pan and cook gently until thickened.

Remove from the heat and stir in the gelatine until dissolved. Add 200 g (7 oz) chocolate and leave until melted. Stir smooth, then leave to cool until thickening.

Whip the cream to peaks and fold into the chocolate mix. Turn into the case on top of the sponge and level. Chill for 1–2 hours until set. Remove the paper strip. Lay the chocolate shards on top to create a nest. Pile the mini eggs in the centre. Chill until ready to serve.

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