A delicious Mini Egg cake just in time for Easter!
1. Heat the oven to 190C, fan 170C, gas 5. Grease a 20cm round ovenproof skillet or baking dish. Set a heatproof bowl over a pan of simmering water and melt the chocolate.
2. Beat the butter and sugar together in a bowl with a wooden spoon until creamy. Slowly beat in the egg and milk. Sift in the flour and baking powder and mix in. Stir in the crushed mini eggs.
3. In the skillet evenly spread the mixture out. Add spoonfuls of the melted chocolate on the top – saving two tbsp. To create the marbled effect use the tip of a knife to swirl the chocolate through the cookie dough.
4. Bake for 15 minutes then scatter over the whole mini eggs. Bake for a further 4-5 minutes until just set and golden – the centre should still be a little gooey. Cool for 5 minutes then serve warm from the skillet, drizzled with the remaining melted chocolate reheated if necessary.