Egg-stravaganza Biscuits, rocky road, brownies, doughnuts, layer cake and more!

… because it’s the one time of year that you can never have too much chocolate!

HONEYCOMB-CHOC LAYER CAKE SERVES 12 PREP 10 MINS + CHILLING COOK 20 MINS COST $$$$

600ml tub thickened cream

200g dark chocolate, finely chopped

200g milk chocolate, finely chopped

2 x 460g double unfilled chocolate sponge cakes

2 x 125g pkts honeycomb Easter eggs, roughly chopped broken hollow honeycomb eggs, melted dark chocolate, fresh raspberries, to serve

HONEYCOMB

2 cups caster sugar

⅓ cup water

1 tbsp honey

1 ½ tsp bicarbonate of soda

1 In a small saucepan, heat half cream on medium until simmering. Place dark and milk chocolate in separate bowls. Pour half hot cream over each, stirring until melted and smooth. Chill 20 minutes, until thickened. Whisk 30 seconds, until smooth.

2 HONEYCOMB Line a 20 x 30cm lamington pan with baking paper. In a saucepan, stir sugar, water and honey over low heat until sugar dissolves. Increase heat to high and bring to boil. Boil 8-10 minutes, without stirring, until toffee begins to turn golden. Remove from heat and set aside 30 seconds, until bubbles subside. Working quickly, use a wooden spoon to stir in bicarbonate of soda. Mixture will foam and bubble straight away. Pour mixture into pan. Set aside until firm. Break into shards.

3 In a small bowl, using an electric mixer, beat remaining cream to firm peaks.

4 Trim tops of cakes to level. Place one cake on a serving plate. Top with a little whipped cream, milk and dark ganache and chopped honeycomb eggs. Repeat layers. Spread top of cake with remaining ganache and arrange honeycomb on top. Serve with broken hollow honeycomb eggs, drizzled with chocolate and sprinkled with fresh raspberries.