Melt the chocolate and milk together in a bowl over hot water. While this is melting beat the butter and sugar together until light and fluffy, then add the eggs one at a time. Fold in the melted chocolate and then sift in the other ingredients. Split between two 20 inch cake tins (greased and lined) and bake in an oven preheated to 180 degrees celsius for 25 minutes or until a skewer comes out clean. Leave to cool on a wire rack before removing from the tins.

To make the buttercream, beat the butter, cream and vanilla together until soft. Sift in the icing sugar and cocoa powder and beat until soft and fluffy.

When the cakes are cool, sandwich together with the icing and cover the top and sides with icing. Stick chocolate fingers around the sides of the cake and cut some creme eggs in half and place on the top of the cake. Sprinkle the chocolate curls on top.