Chocolate Egg Cake
|Milk chocolate||3 1⁄2 Ounce (100 Gram)|
|Plain chocolate||7 Ounce (200 Gram)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|7 inch rich chocolate cake||1 (Brought / Homemade)|
|Egg||4 (Plain / White / Milk)|
1. Break the chocolate into pieces and melt them in a bowl set over a pan of gently simmering water. Line a baking sheet with baking parchment or greaseproof paper. Using a teaspoon scribble the melted chocolate in irregular lines all over the paper. Don't try to be neat - the more casual the lines are, the better they'll be. Put the chocolate in the refrigerator for 20 minutes.
2. Chop the plain chocolate. Heat 1 00 ml (3 1/2 fl oz) of the cream in a small heavy-based saucepan until it is bubbling around the edges but not boiling. Remove from the heat and stir in the chocolate. Turn the mixture into a bowl and stir until it is melted and smooth. Stir in the remaining cream.
3. Cut the cake in half horizontally and sandwich it with a little of the chocolate cream. Put it on the plate and tip the remaining chocolate cream over the top, spreading it with a palette knife so it covers the sides in swirls.
4. Take the milk chocolate shapes from the refrigerator and peel away the parchment or greaseproof paper. Break the chocolate into long, irregular pieces. Scatter them over the cake and pile the eggs on top. Keep the cake in a cool place until ready to serve.