Gently melt the chocolate, syrup and butter. Ideally in a bowl over a simmering pan of water. Stir until smooth and remove from the heat.
Stir in the cornflakes and mix until totally coated and no bare cornflakes remain.
Press into the bundt tin and chill in the fridge until set, about 2 hours.
Remove from the fridge, flip out of the tin and pour your chocolate eggs into the centre.
Prep time: 10 minutes
Cook time: 10 minutes
200 g Dark chocolate
4 tbsp Golden syrup
100 g Unsalted butter
170 g Cornflakes
300 g Mixed Easter chocolate eggs