bittersweet chocolate, sugar, and eggs. Simple, elegant, and decadent, this quintessential chocolate soufflé from pastry chef Stephanie Prida is an exquisite dessert to punctuate a special meal.

Take a 33x23cm Swiss roll tin or baking tray and cut a double ... 3fl oz water and put over a low heat to melt the chocolate. Beat the egg yolks and the caster sugar until pale and mousse-like.

It’s fun to eat these candies come springtime, but this chocolate Easter eggs recipe is richer and softer, easily making it worth the effort (which is hardly any at all.) Plus, you get to decorate ...