Chocolate Drizzle Easter Cake Recipe
Chocolate drizzle easter cake is a delectable cake loaded with chocolate. A chocoholic's delight, this chocolate drizzle cake is made with chocolate mix, nuts, biscuits and dried figs, frozen and served with chocolate sauce and more chocolate decorations and is simply to die for.
Ingredients
100g/4oz butter, plus extra for greasing
150g bar chocolate (dark or milk) with nuts, broken in pieces
2 tbsp golden syrup
50g/2oz hazelnuts, halved
25g/loz pine nuts
175g/6oz soft almond amaretti biscuits, broken in chunky pieces
85g/3oz dried soft figs, quartered
220g jar English Provender Very Lazy Belgian Chocolate Sauce chocolate eggs, to decorate cocoa powder, for sifting
Directions
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.
Set aside.
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
Melt the butter, chocolate and syrup in a bowl set over a pan of gently simmering water.
Set aside.
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
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