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Chocolate egg slices

Chocolate traybake topped with golden eggs

Chocolate egg slices

Name: Chocolate egg slices
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Makes 20 slices
Ingredients: 160g soft butter; 80g caster sugar; 200g plain flour; 40g cocoa sieved; 75g butter; 100g dark chocolate; 3 large eggs 2 whole, plus 1 yolk; 50g caster sugar; 1 tbsp cocoa; 40g mini chocolate eggs (you'll need 10 eggs) cut in half lengthways, to decorate

Good Food team

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Makes 20 slices

Easy

Prep: 25 mins

Cook: 35 mins

plus 30 mins chilling and cooling

A star rating of 4.4 out of 5.8 ratingsRate

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Bake this deliciously indulgent chocolate slice for dessert if you're entertaining at Easter, or simply to enjoy with an afternoon cuppa

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the base

160g soft butter
80g caster sugar
200g plain flour
40g cocoa

sieved

For the filling

75g butter
100g dark chocolate
3 large eggs

2 whole, plus 1 yolk
50g caster sugar
1 tbsp cocoa
40g mini chocolate eggs

(you'll need 10 eggs) cut in half lengthways, to decorate

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Nutrition: per slice

kcal215
fat14g
saturates9g
carbs17g
sugars9g
fibre1g
protein3g
salt0.3g

Method

step 1

Put the butter and sugar in a bowl and beat with an electric whisk until pale and creamy. Fold in the flour and cocoa with a pinch of salt until it forms a dough. Press evenly into the base of a 20x30cm brownie tin using a spatula. Prick all over with a fork and chill for at least 30 mins.
step 2

Heat the oven to 180C/160C fan/gas 4. Bake the base for 15-20 minutes until it looks dry and firm. Meanwhile, for the filling, melt the butter and chocolate in a heatproof bowl over a pan of simmering water until smooth. You can also do this in the microwave, stirring between short bursts. Leave to cool slightly while you whisk the eggs, egg yolk and sugar in a bowl with an electric whisk until pale and fluffy.
step 3

Lower the oven to 160C/140C fan/gas 3. Fold the slightly cooled buttery chocolate into the eggs, then fold in the cocoa until completely combined. Pour into the tart case and top with mini chocolate eggs.
step 4

Bake for 15 mins until the filling has set and the pastry case shrinks away from the sides of the tin. Leave to cool completely in the tin before loosening around the sides with a knife, and cutting into 20 slices to serve.

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A star rating of 4.4 out of 5.8 ratings

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