members recipes

Ingredients
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
100g cadburys mini creme eggs (the sell the mini ones in 100g bags)
3 large eggs
275g golden caster sugar

Method
Preheat oven to 160C
Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, You\'ll know it\'s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
Then cut the cadburys mini creme eggs in half then just add them into mixture making sure they are evenly spread!
They take about 25 mins to cook and i usually use a 20cm square tin.