Ingredients

175g local unsalted butter, plus extra for greasing
350g leftover chocolate Easter egg, milk and dark, roughly broken up plus 50g dark and 50g white (or whatever you have) to decorate
6 local eggs

Method

1. Preheat the oven to 180℃/fan 160℃/Gas 4

2. Grease a traybake tin (about 18cm x 25cm) and line with greaseproof paper

3. Put the Easter egg chocolate in a microwaveable bowl with the butter

4. Heat on medium for 1-1½ mins, or until melted

5. Set aside to cool slightly

6. Whisk the eggs for about 5-6 mins, using an electric hand whisk, until light, fluffy and doubled in size

7. Fold a quarter of the whisked egg through the melted chocolate, then carefully fold the chocolate mixture back through the remaining egg, until well combined

8. Pour into the tin

9. Fill a large roasting dish with 2cm hot water, then carefully sit the tin inside, taking care not to splash any water on the batter

10. Transfer to the oven and bake for 30 mins, or until a skewer inserted in the centre comes out clean

11. Take the traybake out of the oven and allow to cool completely, then remove from the tin and place on a board

12. To decorate the traybake, put the dark and white chocolate in 2 separate bowls, then melt in the microwave as before

13. Using a spoon, drizzle the surface of the sponge first with dark chocolate and then with the white. Leave to set, then cut into 15 squares