A chocolate Easter treat

Arlene Thompson. INLT-11-11-10 600-CON

Arlene Thompson. INLT-11-11-10 600-CON

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Why not join the baking craze and make these delicious little iced chocolate squares, decorated with mini blossoms available from Sainsbury’s?

Iced Chocolate Squares

250g butter

250g caster sugar

4 eggs (at room temperature)

250g self raising flour

50g cocoa powder

5 tbls semi skimmed milk

For the ganache

200g dark chocolate,200ml double cream

To decorate

20g white chocolate

Wild rose and mini blossoms cake decorations

Preheat oven to 180C,Fan 160C, Gas 4. Line the base and sides of a 20x30x5cm baking tray with baking paper. In a large bowl beat butter and sugar with a hand-held electric whisk until smooth and creamy. Beat in each egg using the electric whisk until well combined. If mixture starts to curdle add 1 tbl spn flour. Sieve flour and cocoa powder and fold into mixture, finally folding in milk. Spread evenly in the tin and bake for 25 mins until the cake springs back when touched. Remove from tin and cool on a wire rack. Make the ganache by melting the dark chocolate in a heatproof bowl over a pan of simmering water. Once melted, take the bowl off the pan and beat in the cream until smooth. Spread over the cooled cake and allow to set for a few minutes before cutting into 24 squares. 5. Melt the white chocolate and spoon into a piping bag and pipe lines over the squares. Decorate.