Preheat the oven to 350oF (180oC). Butter a 9 inch spring form pan and line with parchment paper

In a large microwaveable bowl melt the chocolate and butter together. You can do this over a ban marie or gently in the microwave.

When the chocolate has cooled, whisk in sugar, then add egg yolks, one at a time. Add in the vanilla extract

Sift cocoa and salt over chocolate mixture and whisk to combine.

In a stand mixer (or using a hand mixer) beat the egg white at medium high speed until peaks form and it becomes stiff.

Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called ‘introducing’. It will loosen up the chocolate mixture. Then follow in with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.

Pour the batter into the prepared pan and bake 40-45 min or until it is just set. Take care not to over bake or it won't be as moist.

To make the ganache: Heat the cream in a heavy bottomend saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.

Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.

Once the ganache sets you can decorate the top of your easter cake any way you like. I’m grating some chocolate to make a nest and laying some eggs in the center. Enjoy!