Squidgy Easter Squares

Preheat the oven to 165 degrees c (fan)

Mix the cocoa with the milk until smooth then add the vanilla and coffee and set aside. Melt the chocolate in the microwave in 30 second bursts or over a pan of simmering water.  When liquid set it aside to cool.

In a roomy mixing bowl cream together the margarine/butter and sugar until light and fluffy then add the treacle or syrup if using. Add then the eggs one at a time, whisking well between each addition.  Fold in then the flour and almonds.  When everything is well combined add the chocolate paste which has the vanilla and coffee added.  Finally add the melted chocolate.  Mix everything well then transfer to the prepared tin and bake for 25-35 minutes or until firm to the touch.

Whilst the cake is baking make the fudge. Have a small heatproof bowl and break the chocolate into small pieces and add the vanilla.  In a small saucepan place the evaporated milk and sugar and stir over a low heat until the sugar dissolves.  Turn up the heat then when the mixture is bubbling allow it to boil for 4 minutes. Take off the heat then pour over the bowl of chocolate.  Stir well until the chocolate melts and you have a thick shiny fudge sauce.

When the cake has baked, take from the oven leave it in the tin and place on a cooling rack. After 5 minutes if there is any mound to your cake then press it down lightly with the loose base from another cake tin.  The reasons for this are twofold – first we need a flat surface for the fudge and secondly we want dense fudgy squidgy cake squares.

Whilst the cake and the fudge topping are still warm pour about half over the cake and spread it out to the corners and sides. Set aside to cool completely.  The fudge may wrinkle as it cools but this is fine.

When the cake is completely cold, remove from the tin then pop it into the freezer for 20 minutes – this helps to briefly firm up the cake and topping making it easier to cut into neat squares.

Take the bowl of cool fudge which is probably quite hard. Whisk it up with an electric hand whisk, adding 1-2 tbsp evaporated milk to loosen it and turn it a milk chocolate colour.  Load a piping bag fitted with a piping nozzle – one with tiny holes will give a birds nest effect.

Take the cake from the freezer and cut into 16 equal squares then pipe a nest onto each one and decorate with mini eggs.