Fudgy chocolate cake with leftover easter eggs

220 g unsalted butter 100 g granulated sugar 100 g brown sugar 3 eggs 1 vanilla pod or 2 tsp vanilla extract 1/4 tsp salt 120 g all-purpose flour 70 g cocoa powder 270 g chocolate (leftover Easter eggs or any chocolate) ½ tsp flaky sea salt (for finishing)

Preheat oven to 175°C.

Melt butter in a microwave-safe bowl.

Add both sugars and whisk well.

Add eggs one at a time, whisking after each addition. Stir in vanilla.

Gently fold in flour, salt, and cocoa powder with a spatula. Ensure the mixture is at room temperature before proceeding.

Roughly chop the chocolate eggs. Fold ⅔ into the batter.

Pour batter into a 20x20cm baking pan lined with parchment. Top with remaining chocolate and sprinkle with sea salt.

Bake at 175°C for 35 minutes.

Cool completely in the pan before slicing.