combine plaistowe premium dark and cream in a small microwave safe glass bowl; microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted. refrigerate 15 minutes or until thick and pipeable.
meanwhile, preheat oven to 180ºc/160ºc fan forced. lightly grease a 9-hole ½ cup (125ml) oval friand pan.
sift flour, NESTLÉ baking cocoa and icing sugar mixture into a bowl. fold in hazelnut meal. add egg whites and butter, mix lightly using a fork. 4. divide mixture evenly among prepared pan; bake 20-25 minutes, or until a skewer insertedinto the centre comes out clean. cool in pan 5 minutes before turning onto a wire rack to cool completely.
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spoon reserved chocolate mixture into a piping bag with a fluted nozzle; pipe a chocolate rosette onto each friand, top with an easter egg.
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