CHOCOLATE EASTER CAKE Enjoy this egg-cellent showstopper

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ORGANISATION TIPS DIY KNOW-HOW MAKE A PLANTER

CHOCOLATE EASTER CAKE

TAKES 1 HR 35 MINS SERVES 10-12

175g good-quality dark chocolate, melted 175g unsalted butter 175g caster sugar, plus 1tbsp 4 large eggs, separated 150g ground almonds 85g plain flour, sifted with ½tsp baking powder crystallised violets and chocolate eggs, to decorate FOR THE GANACHE: 200ml half-fat double cream 250g good-quality dark chocolate, broken 50g unsalted butter, cut into cubes YOU WILL NEED: 3 x 18cm sandwich tins, greased and the bases lined with baking parchment

1Preheat the oven to 180C/Gas 4. Melt the chocolate in a heatproof bowl over a pan of simmering water, then set aside. Cream the butter and sugar, then beat in the egg yolks one at a time. In a separate bowl, beat the egg whites with a pinch of salt until stiff, add 1tbsp sugar and whisk to stiff peaks. 2 Fold the chocolate into the butter mixture, then fold in the almonds. Add the egg white mixture and flour, a quarter at a time, until all is mixed in. Divide between the tins and bake for 20-25 mins or until an inserted skewer comes out clean. Cool on a wire rack. 3 For the ganache, heat the cream in a heavy-based pan. Place the chocolate and butter in a large bowl; pour over the hot cream and mix to combine. Use the ganache to sandwich together the sponges. Cover the top with the remaining ganache and decorate with violets and choc eggs.

p100 SIMPLE SOLUTIONS

CHOC DELIGHT

p106 EASTER CRAFTING