Rich, dark and squidgy, this cake is very much an after-dinner, rather than an afternoon-tea affair – something you’ll need a fork for, and quite possibly a spoon, too. Somewhere between a cake and a mousse, it’s the perfect end to an Easter celebration (serve with creme fraiche and chilled sliced blood oranges) and a great make-ahead dessert at any time of year.
Prep 35 min
Cook 40 min
Serves 8-10
