3 eggs, separated
200g double cream
a handful of chocolate mini eggs
Preheat the oven to 180C and grease a cake tin (I use 23 cm).
Beat the yolks with the sugar and add the flour.
Melt 175g of chocolate and butter, then stir into the yolk mixture.
Whisk the egg whites into stiff peaks, and add to the mixture.
Beat the mixture until it has lost some volume, because you don't want a cake which is too airy.
Pour into the greased cake tin and bake in the preheated oven until a fork can be inserted and comes out clean or with a few crumbs (probably about 35 minutes).
When the cake has finished cooking, keep it in the tin for 5 minutes, then leave on a wire rack to cool down completely.
As soon as the cake has cooled down, put the cream in a saucepan and simmer.
As soon as the cream begins to boil, take off the heat and add 180g of chocolate and 20g of butter.
Leave the mixture to melt and stir making sure it's all combined.
Sprinkle half of the chocolate eggs onto the cake and cover with the ganache, and then immediately sprinkle over the rest of the eggs.
Leave the cake in the fridge for the coating to set.
Once the ganache has set, you could use 150g melted dark chocolate to layer over it. This would provide a hard topping and dark layer over the softer and lighter ganache.