Recipe

Full on chocolate treats for Easter!

Ingredients - Makes: 10-12 • 225g/8oz margarine, melted • 350g/13oz caster sugar • 1-2tsp vanilla essence • 4 medium eggs • 110g/4oz plain flour • 75g/3oz cocoa powder • pinch salt • 110g/4oz pecan nuts or walnuts, roughly chopped Topping: • 50g/2oz margarine • 1tbsp cocoa powder, sieved • 75g/3oz icing sugar, sieved • Mini eggs and Easter decorations if you wish Method 1. Preheat the oven to 180C/350F/gas Mark 4. Mix all the cake ingredients together and spoon into a greased and line 27.5 x 17.5cm/11” x 7” shallow tin. Bake for 40 minutes until well risen and firm. 2. Allow to cool in the tin, turn out and cut them in to small rounds before the cake is too cold or it will become crumbly. 3. Cream together the margarine, cocoa powder, icing sugar and 12tbsp hot water until smooth and glossy. Firm up slightly, then place in a piping bag with small/ medium star nozzle. 4. Pipe round the tops of the cakes to form nests and fill with a few mini eggs or other suitable decorations. Tip: Any left over cake can be crumbled over ice cream.

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