Deliciously light and luscious chocolate sponge bites delicately flavoured with Vanilla, a great treat for all chocolate lovers, especially at Easter time.
Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
Cream together the butter and sugar. In a separate bowl beat the egg yolks together and add them to the mixture.
Add the ground almonds and grated chocolate to the mixture and fold in. Whisk the egg whites until they form soft peaks, then fold into the mixture.
Ensure all the ingredients are well combined into the mixture then pour into an 8 inch square baking tin that has been greased and lined with baking parchment.
Bake in the centre of the oven for 40-50 minutes until springy in the centre. Remove and allow to cool in the tin before carefully loosening the edges and turning the tin upside down to remove the cake.
Turn the cake the right way up and lightly prick the surface all over with a fork. Drizzle over the rum.
To make the icing, melt the chocolate in a bowl over a pan of lightly simmering water. Separate the vanilla seeds from the pod by splitting the Vanilla Pod in half lengthways with a knife and running the edge of the knife down the pod to remove the seeds. Add these to the melted chocolate together with the cream and stir well.
Spread the cake with the chocolate icing and decorate with mini eggs. When the icing has set cut the cake into squares.
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