Chocolate Drizzle Easter Cake
|Butter||4 Ounce (100 Gram, Plus Extra For Greasing)|
|Chocolate bar with nuts||150 Gram, broken in pieces (Dark Or Milk Variety)|
|Golden syrup||2 Tablespoon|
|Hazelnuts||2 Ounce, halved (50 Gram)|
|Pine nuts||1 Ounce (25 Gram)|
|Soft almond amaretti biscuits||6 Ounce, broken in chunky pieces (175 Gram)|
|Dried figs||3 Ounce, quartered (Soft)|
|Chocolate sauce||220 Gram (1 Jar)|
|Chocolate eggs||5 (220 Gram Jar, To Decorate)|
|Cocoa powder||1⁄4 Cup (4 tbs) (220 Gram Jar, For Sifting)|
Butter and line the base and sides of a loaf tin (19cm x 9.5cm x 5cm deep) with baking paper.
Melt the butter, chocolate and syrup in a bowl set over a pan of gently simmering water.
Dry roast the nuts in a hot frying pan until toasty brown.
Combine the melted chocolate mix, nuts, biscuits and figs together, and spoon into the tin, packing down very firmly at the bottom and smoothing the top.
Leave in the fridge to set about 2-3 hrs.
Turn out onto a plate or board and drizzle over a little of the chocolate sauce so it trickles down the sides.
Decorate with the chocolate eggs and a sifting of cocoa.
Serve with extra chocolate sauce