Chocolate drizzle Easter cake

 

Ingredients

• 100g butter, plus extra for greasing
• 150g dark or milk chocolate with nuts, broken into pieces
• 2 tbsp golden syrup
• 50g Hazelnuts, halved
• 25g pine nuts
• 175g soft almond amaretti biscuits, broken into chunky pieces
• 85g soft dried figs, quartered
• 220g jar chocolate sauce, such as Very Lazy Belgian Chocolate Sauce
• chocolate mini eggs
• cocoa powder, to decorate

Method

1. 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.

2. 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 for 2-3 hours.

3. Turn out onto a plate and drizzle over the chocolate sauce so it dribbles down the sides. Decorate with the chocolate eggs and a sifting of cocoa. Serve with extra chocolate sauce.