Chocolate Egg Slices

• soft butter↗160g g
• granulated sugar↗80g g
• plain flour↗200g g
• cocoa↗40g g

  sifted

• butter↗75g g
• dark chocolate↗100g g
• eggs↗3 large

  2 whole, plus 1 yolk

• granulated sugar↗50g g
• cocoa↗1 tbsp tbsp
• mini chocolate eggs40g g

  (requires 10 eggs) halved lengthwise, for decoration

Step-by-step instructions

1. 1

   Place the butter and sugar in a bowl and whisk with an electric mixer until the mixture becomes pale and creamy. Gently fold in the flour and cocoa with a pinch of salt until a dough forms. Evenly spread it into the bottom of a 20×30 cm brownie pan using a spatula. Prick the entire surface with a fork and chill for at least 30 minutes.

2. 2

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Bake the base for 15–20 minutes until it becomes dry and firm. Meanwhile, for the filling, melt the butter and chocolate in a heat‑proof bowl over a saucepan of boiling water until the mixture is smooth. This can also be done in the microwave, stirring between short bursts. Let it cool slightly while you whisk the eggs, yolk and sugar in a bowl with an electric mixer until pale and fluffy.

3. 3

   Reduce the oven temperature to 160 °C/140 °C with convection/gas 3. Gently fold a little cooled melted chocolate into the egg mixture, then add cocoa until you obtain a homogeneous batter. Pour it into a tart pan and decorate with mini chocolate eggs.

4. 4

   Bake for 15 minutes until the filling sets and the crust releases from the sides of the pan. Let it cool completely in the pan, then carefully cut the edges with a knife and slice into 20 serving pieces.