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Pre heat oven to 165c Line a springform tin 450 g Easter eggs peeled or 53.5% chocolate 150g butter 5 eggs 150g brown sugar 80g coco powder 300g self-raising flour 1 double espresso 150g milk 1 tsp salt Melt 250g chocolate and butter together Make flat white with coffee and milk and mix in a tsp salt. Combine eggs and sugar and whisk untill there silken and 4x their original volume Seive flour and coco powder over eggs, slop in the flat white and pour in the buttery chocolate and fold through gently, pour into tin and set in oven for about 50 min or untill there is no wobble. Melt the rest of the chocolate and pour on top, cut it up and eat, yum. J

J

I was under strict instructions to make a pink cake by my daughter. More often than not I find that she is getting what she wants and when my girl wants pink cake well, she gets pink cake. We freestyled the recipe, threw caution to the wind, this time no ratios. We took 4 eggs and whipped to 4x their volume with 350g sugar and then we emulsified 100ml vegetable oil into the sweet eggs. Pureed 200mls natural yogurt with 100g strawberries and kept it aside. Sieved around 450g SR flour onto the egg. Folded in the yogurt until everything just combined. The batter found it's way into a greased tin, in our oven, around 170c for 45min ish. After a quick check on how to make royal icing 2 egg whites, 300g icing sugar a few drops of red. Mixed them all up then applied it to the rested, room temp cake. Finally it was adorned with sugar coated almonds and strawberries. Pink, definitely pink.