FOR THE CAKE
FOR THE DECORATION
OPTIONAL
Preheat oven to 190C,375F,Gas Mark 5. Put margarine, caster sugar, eggs and
self-raising flour in a bowl. Combine ingredients, then beat well until
mixture is light in colour and texture. Stir in orange rind and half of the
juice.
Break up chocolate for cake. Place on a plate over a pan of simmering water
until completely melted. Stir chocolate through cake mixture so that it is
streaked. turn mixture into a greased 9 inch ring tin and spread level.
Bake cake in preheated oven for 30 minutes until spongy to touch. Turn on
to a wire tray and leave to cool. Beat butter until soft, then gradually
beat in icing sugar and remaining orange juice.
Melt chocolate for decoration, as before, and beat into buttercream to make
a smooth mixture. Split cake in half. Spread both halves with jam and
sandwich back together.
Place cake on a plate and, using a small palette knife, spread chocolate
buttercream over surface, leaving it rough in appearance.
Using a sharp knife, cut flake bars into long pieces and arrange over cake
to give a nest effect. Fill centre of cake with Mini-eggs. Decorate with
Easter chicks if liked.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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