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1
Soak the raisins in the orange juice in a small bowl for at least half an hour, or until they are plumped and juicy
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2
Drain and dry the raisins with a piece of kitchen paper
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3
Place nine cupcake cases (I usef square shaped sillicone cases) on a baking tray
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4
Melt the milk chocolate in your preferred way - I break it into a pyrex bowl and put in the microwave for a minute and a half on defrost.
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5
Set the chocolate aside to cool slightly, while in a large bowl you whisk together the melted butter, syrup and egg yolk ( if using)
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6
When combined, add the cocoa powder followed.by the melted milk chocolate.
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7
Use a wooden spoon to stir in all the other fridge cake ingredients, except the Mini Eggs.
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8
Put spoonfuls of the mixture into the cases so they are about half filled, then place two or three different coloured.eggs in the middle of each to look like nests.
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9
Press them in firmly.
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10
Any excess mixture can be placed in a cake tin as 'chef's perks' and refrigerated along with the nests for at least three hours, but preferrably overnight.
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11
Line a 9*9 inch square cake tin with baking paper and preheat oven to 350F/180C
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12
To make the brownies, beat together the butter and sugar until light and fluffly.
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13
Add the eggs little by little, mixing each bit in welll.
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14
Sift in the flour, cocoa powder and baking powder.amd mix in with a metal spoon.
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15
Pour mixture into the prepared tin and bake for 30 minutes at 350F/180C
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16
Remove from the oven and allow to cool 10 minutes in the tin before removing cake to a cooling rack (run a knife along the sides if it needs help)
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17
Allow cake to cool thoroughly.
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18
To make frosting, melt the milk chocolate, allow it to cool slightly before mixing in the cream cheese until there are no lumps left.
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19
Spread the frosting over the cake, then use a butter knife to demarcate nine small squares in the frosting.
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20
Place one nest on each square.
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21
Refrigerate until ready to serve.
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22
Cut out individual square cakes for each person.
