Ingredients 200g (7oz) dark chocolate, minimum 60% cocoa solids, broken into pieces 150g (5oz) unsalted butter, cubed 4 medium eggs 150g (5oz) light soft brown sugar 150g (5oz) self-raising flour 25g (1oz) cocoa powder To decorate 50g (2oz) white chocolate cake covering 125g (4oz) white chocolate 75g (3oz) butter, softened 275g (9oz) white icing sugar, plus a little extra 75ml (3fl oz) semi-skimmed milk mini chocolate eggs, to decorate Preheat the oven to Gas 4, 180°C, fan160°C. Line a 20cm (8in) springform cake tin with nonstick baking paper. Melt the chocolate and butter in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Cool a little. Whisk eggs and sugar together for about 10 minutes until light and foamy. Whisk in the cooled chocolate mixture, then whisk in the flour and cocoa. Pour into the tin and bake for 40 minutes. Leave in the tin for 10 minutes, then remove and cool on a wire rack. Melt
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