While it is highly unlikely that you’ll have any chocolate left over after Easter, if you do, here are some ideas to help you use it up! These work for all varieties of chocolate, including dairy free, vegan and gluten free varieties, so everyone can join in.

We’ve come up with a variety of recipes to help you use up your Easter chocolate, see the rest of our suggestions here.

Ingredients:

125g butter
100g chocolate
150g sugar
2 eggs
150g self raising flour
340g marmalade.

You can find local eggs at a range of farmshops and other small stores, get locally made marmalade from one of these suppliers and if you happen to run out of Easter chocolate, you can get some from these Dorset chocolatiers.

Method:

Pre-heat your oven to 180 degrees.

Get a cake tin and line it with baking parchment, leave to the side.

In a saucepan, put the butter and chocolate and heat gently continually stirring until melted. Take off the heat.

Put 2-3 tbsp of the marmalade in a small bowl and set it aside for later. The rest of the marmalade should be stirred into the buttery melted chocolate with sugar and mix well. Then break in the eggs and mix again. Once combined, stir in the flour in three batches, folding lightly until completely mixed.

Pour into the cake tin and smooth over the top. Place it in the oven for just under an hour making sure to rotate the tin after 30 minutes.

Once cooked, take out of the oven and allow to cool for ten minutes before removing from the cake tin. Once cooled, heat the reserved marmalade in the microwave until runny and then pour over the top of the cake.

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