In an egg cup with soldiers or fried, runny and accompanied by crispy bacon. We won't get into the bread type/butter/ketchup argument! We think it’s safe to say that at this time of year the
humble egg is quietly whisked into the spot light by way of Easter, spring, symbolic new beginnings and anything and everything chocolatey. From Easter egg hunts, the bank holiday and family Sunday roasts
Whatever your favourite bit of the extended weekend is don’t forget the CAKE!
A take on the simnel cake but waaaaaaaay better in our opinion, we recommend this heavenly, chocolatey, calorific loveliness from Mary Berry. It’s the kindest most delicious way to pay homage to your eggs.
For the cake
150ml sunflower oil
or groundnut oil, plus extra for greasing
175g self-raising flour, plus extra for dusting
4 tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
140g golden caster sugar
2 tbsp golden syrup
150ml full-fat milk
For the icing and filling
125ml double cream
1 tbsp soft butter
140g dark chocolate (about 70% cocoa solids)
4 tbsp raspberry jam or apricot jam
For the truffles
100g milk chocolate, broken into chunks
1 tsp soft butter
50g digestive biscuits
2-3 tbsp coloured or chocolate sprinkles
1. Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden
spoon to give a smooth, thick batter consistency.
2. Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the
tins for about 10 mins, then turn out onto a wire rack.
3. Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and
crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set
4. For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and
pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.
5. Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.
Taa – daaa!