Ingredients
The following ingredients have 4 Servings
- 50 g Plain Chocolate (broken up)
- 1 Creme Egg (broken)
- 115 g Unsalted butter
- 2 Large eggs (beaten)
- 190 g Dark brown Muscovado sugar
- 115 g Self raising flour
- 25 g Cocoa powder
- 100 g Milk chocolate (chopped into small chunks)
- 1 pack Mini Creme Eggs (8 in total, halved (a knife dipped in hot water helps))
- Icing sugar for dusting
Instruction
- Pre-heat oven to 180⁰C.
- Grease and line a 20cm square cake tin.
- Sieve flour and cocoa powder together into a bowl.
- Put butter, plain chocolate and creme egg into a bowl over barely simmering water (don’t let the water touch) and melt together, stirring to mix.
- Allow the mixture to cool for a few minutes.
- Stir in beaten eggs, Muscovado sugar, flour, cocoa and milk chocolate chunks mixing well.
- Spoon mixture into tin and level with a spatula.
- Place mini creme eggs halves (yolk side up) on top at equally spaced intervals (4 x 4).
- Place on the middle shelf of oven and bake for 27 – 30 mins.
- Ready when a crust has formed, centre is lightly springy and mixture doesn’t wobble on shaking.
- Allow to cool in tin for 15 minutes before transferring to a wire rack to cool.
- Dust with a little icing sugar and cut into 16 squares.
