Temptation in the form of hot cross bun and butter truffles, Easter egg cake, fondant egg brownie torte and vegan dark chocolate praline eggs
8 hollow, hen-sized chocolate eggs , halved150g dark chocolate , broken or chopped into small pieces400g dark chocolate, broken or chopped into small pieces½ tsp vanilla extractMelt the butter, sugar and syrup in a pan on a medium heat until bubbling. Take off the heat, add the chocolate and mix until melted. Leave to cool, then beat in the eggs one at a time, followed by the flour, and mix well. Line a 22cm round tin, pour in the mix and bake at 170C /335F/gas 3½ for 20 minutes.
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