My American partner abhors chocolate as the source of every peanut allergy reaction of his childhood. Since I'm a dedicated chocophile this breaks my heart, and I'm forever trying to make white chocolate (which he will eat) versions of everything I love. Here I replaced the dark chocolate with white couverture chocolate, and substituted light brown sugar for caster sugar to give the base a little more flavor. Since chocolate eggs were out of the question I made a spun sugar "nest" to hold our dyed Easter eggs for a little decoration. I must say, the cake still tasted absolutely fantastic.
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