Naomi's Easter Basket Cake


  • 250 grams dark chocolate (chopped)

  • 125 grams unsalted butter (softened)

  • 6 medium eggs (2 whole, 4 separated)

  • 175 grams caster sugar (75g for yolk mixture, 100g for whites)

  • 1 teaspoon vanilla extract


  • 125 grams dark chocolate (chopped)

  • 250 millilitres double cream

  • 1 teaspoon vanilla extract

  • 1 packet chocolate mini eggs (for decorating)


  1. Preheat the oven 180°C.

  2. Line the bottom of a 23cm springform cake tin with baking parchment but do not grease the sides of the tin.

  3. Melt the 250g chocolate with the butter and then set aside to cool slightly.

  4. Whisk the 4 egg whites until firm.  Gradually add the 100g of sugar and whisk until the whites are holding their shape and but not until they are stiff.

  5. In another bowl, whisk the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract.  Then fold in the chocolate mixture. Lighten the mixture with some egg whites by dolloping in a large spoonful in and stir briskly - and then gradually fold in the rest of the whisked whites.

  6. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly on the surface. Cool the cake in its tin on a wire rack; the middle will sink as it cools and the sides splinter. 

  7. To finish the cake, carefully remove it from the tin and place it on a plate or cake-stand.

  8. Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up but still soft.  Then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little sugar Easter eggs on top.