Ingredients

100 g unsalted butter, chopped                  
70 g dark cooking chocolate, chopped 

2/3 cup caster sugar                                  
½ cup water 1 egg, lightly beaten                                  
½ cup self-raising flour

2 tbsp plain flour                                        
2 tbsp plain flour 2 tbsp cocoa powder candy-coated milk chocolate mini eggs, to decorate

crushed chocolate flake snack bar, to decorate

Chocolate buttercream

200 g unsalted butter, chopped at room temperature

2 ½ cups icing sugar mixture¼ cup cocoa powderMethod

Grease two 12-hole round-based patty pans (1 1/2-tbsp capacity).
Combine butter, chocolate, sugar and water in a large saucepan. Stir over a medium heat until chocolate and butter are melted.

Transfer to a large bowl. Cool slightly, stirring occasionally.Add egg and combined sifted flours and cocoa. Whisk until smooth. Divide evenly among prepared pan holes.Cook in a moderately slow oven (160C) for about 12 minutes, or until cooked when tested. Remove. Stand in pans for 10 minutes.
Transfer to wire racks to cool.To make buttercream, beat butter in a small bowl of an electric mixer until fluffy. Gradually beat in combined sifted sugar and cocoa,
½ cup at a time, until combined. Transfer to a piping bag fitted with a 1cm star nozzle.Place cakes round-side up. Pipe buttercream around edge to create a nest. Decorate with eggs and Flake.Tips

Take care when removing cakes from pans as they are fragile. Un-iced chocolate cakes can be made up to two days ahead.

Store in an airtight container at room temperature.

Sorry had trouble getting this recipe in.  Here's the last bit

Tips

Take care when removing cakes from pans as they are fragile. Un-iced chocolate cakes can be made up to two days ahead. Store in an airtight container at room temperature.