Chocolate gravity cake
- Pair of wooden chop sticks
- 100g white fondant icing, for decoration
- 5 large eggs
- 150g caster sugar
- 25g butter, melted
- 110g plain flour
- 40g cocoa powder, sifted
- 100g Nutella
- 300ml Elmlea double cream alternative
- 2tbsp chocolate ice cream syrup
- 2dsp cocoa
- 6 Cadburys flakes broken into pieces.
- 2tbsp melted chocolate
- 150g icing sugar
- Yellow food colouring
- 1 hollow medium sized milk chocolate Easter egg
Split the chopsticks in half and dip them in water to moisten. Roll out the fondant to the length of the chopsticks and then wrap around each stick to cover completely. The water makes the icing stick to the wood. You will have more icing than you need; roll it into a ball and wrap in cling film for later. Leave chopsticks to dry overnight.
Preheat the oven to 180C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
Put the eggs and sugar in a glass bowl set over a pan of simmering water and whisk for 5-10 mins until mixture has quadrupled in volume and is thick, pale and the trail of the whisk can be seen. Remove from the heat.
Pour the butter into the mixture, sift the flour and cocoa over the top and fold in very gently using a large metal spoon. Divide between the tins, and level the surface. Stand tins on a baking sheet and bake for 20 mins until well risen and just firm to the touch. Stand tins on a wire rack and leave to cool.
Stand one cake on a serving plate and spread the Nutella evenly on top.
Put the cream, sauce and cocoa in a large bowl and whisk until soft peaks form. Spread a thin layer of cream over the Nutella and top with the other cake. Evenly spread the remaining cream over the top and sides of the whole cake.
Pat all the little broken pieces of flake over the sides of the cake then press big pieces of flake on top so it looks like tree bark.
Drizzle 1tbsp melted chocolate in a spiral on top of the cake to look like the rings of a tree.
Unwrap the Easter egg and retain the plastic packaging. Lay the two halves in an overlapping position resting inside the plastic packaging. Now glue them together using the melted chocolate and pop in the freezer for 5 mins to set. Check they are well glued together, if not use more chocolate and freeze again. Remove from freezer and set aside.
Mix 100g icing sugar with enough cold water to make a really thick stick icing. Stand the chopsticks (point up) vertically into the reserved icing before pouring the white icing down the length of each stick. It will dribble slowly down the sticks in ribbons. Leave to set.
Just before serving mix the remaining icing sugar with a little water to make a thick icing. Add a little yellow food colouring. Drizzle the icing down the chopsticks and onto the cake top to resemble egg yolk.
Balance the cracked open Easter eggs on top and serve immediately.