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Ingredients:
100 g (3½ oz) butter
100 g (3½ oz) light soft brown sugar
100 g (3½ oz) ground almonds
4 large Lion Quality eggs, separated
50 g (1¾ oz) fresh brown breadcrumbs
150 g (5½ oz) plain chocolate, melted
225 g (8 oz) marzipan
4 tbsp apricot jam, melted
200 g (7 oz) plain chocolate
200 ml (7 fl oz) double cream
Foil-wrapped mini Easter eggs to decorate
Preheat oven to 180C, 350F or gas mark 4. Grease a 23 cm (9 in) spring-form cake tin and line base with baking parchment.
Cream butter and sugar until fluffy. Stir in almonds, egg yolks, breadcrumbs and melted chocolate. Whisk egg whites until stiff and fold into chocolate mix. Spoon into tin and bake for 40-45 minutes. Cover cake with a damp tea towel and leave to cool in the tin. Remove cake from tin and place upside down on a wire rack. Roll out marzipan until large enough to cut out a 23 cm (9 in) circle. Cut cake in half, brush cut surfaces with jam and cover with marzipan then sandwich together. Brush remaining jam over cake. Melt remaining chocolate and cream together, stirring until smooth. Cool slightly. Place a baking tray under wire rack and pour icing all over cake, gently shaking rack to ensure cake is completely covered. Cool then decorate with the Easter eggs.
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