- Step 1
Preheat oven to 160C/140C fan forced. Grease and line base and side of a 20cm base measurement round cake pan.
- Step 2
Combine sugar and cocoa in a large bowl. Melt butter in a small saucepan over a low heat. Add hot melted butter to sugar mixture and stir until well combined. Stir in eggs, one at a time, making sure each egg is well incorporated before adding the next. Stir in almond meal and cinnamon until well combined. Spoon mixture into prepared pan and level top. Bake for 45 minutes or until edges are firm to touch and centre still moist. Cool in pan.
- Step 3
Meanwhile, spread the melted white and melted milk chocolate separately over the base of 2 upturned baking trays to a thickness of 1cm. Allow chocolate to set firm. Using a large sharp knife, carefully run the blade at an angle down the length of each set chocolate to form curly shards. Set shards aside.
- Step 4
Make the icing by melting the chocolate and butter together in a small non stick saucepan over a low heat. Cool in pan for 5 minutes then spread over top of cooled cake. Leave to cool completely.
- Step 5
Once icing is completely cool, carefully pile the chocolate curls at centre of cake to form a “nest” and place mini Easter eggs in nest. Serve.