Ingredients:

For the Cake:

250g dark chocolate

125g unsalted butter

6 eggs- 2 whole, 4 separated

175g castor sugar

1 teaspoon vanilla extract

For the Topping:

125g dark chocolate

250ml double cream

1 teaspoon vanilla extract

1-2 bags Mini-Eggs

Method

• Preheat your oven to 180^oC/Gas Mark 4. Line the bottom of a 23cm springform tin with baking parchment.
• Melt the 250g chocolate and leave to cool slightly. Whisk the 4 egg whites until firm, then add in 100g of the castor sugar gradually- whisking after each addition- until peaks can form.
• In another bowl whisk the 2 whole eggs and 4 egg yolks with the remaining 75g sugar and vanilla extract. Fold in the chocolate mixture. Next add a large spoonful of the egg-whites and stir in quickly. Fold in the remaining egg-whites gently, in about 3 goes.
• Pour into the tin and bake for 35-40mins. Cool the cake in its tin on a wire rack. As it cools the centre will dip and the sides will crack- do not panic! This is perfect!
• Melt the 125g chocolate and leave to cool slightly. Whip the cream and fold in the vanilla and melted chocolate. (From past experience- when the warm chocolate is mixed with the cream it melts it a bit, so make sure you've whipped the cream enough otherwise the topping gets too runny, but not too much so it's like butter!)
• Spread over the top of the cake, scatter over the mini-eggs and enjoy!