Nigella Chocolate Easter Nest Cake

Now I know that I’ve missed the boat and that Easter has gone for another year, well till at least the day after Boxing Day when Easter eggs are back in the shops!
But let’s just say that, as this cake tastes and looks amazing I thought I would share this recipe.
So you could just replace the Smartie eggs on with Smarties!
Saying that if you have still got a hundred weigh of Easter chocolate hanging about like we have, you might be ok!

250g Dark chocolate
125g unsalted butter
6 medium eggs (2 whole, 4 separated)
175g caster sugar (75g yolk mixture, 100g for whites)
1 tsp. vanilla extract

125g Dark chocolate
250ml double cream
1 tsp. vanilla extract
1 packet of mini eggs or smarties

Pre heat oven to gas mark 4/180 C/160 C fan assisted

Line a 23cm spring form tin with baking parchment.

Melt the chocolate and the butter together in either the microwave or over a ban marie. Leave to cool. Separate four eggs, put the four eggs whites in a bowl, whisk till soft peaks then slowly add 100g caster sugar.

In another bowl put the 2 whole eggs and the four egg yolks left over from the whites and whisk with the remaining caster sugar, for about five minutes then add the chocolate mixture.

Lighten the mixture with some egg whites – dollop a large spoonful in and stir and then fold in the rest of the whisked whites gently, in about three goes.
Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly on the surface. Cool the cake in its tin on a wire rack; the middle will sink as it cools and the sides splinter. You want this to look like a cake with a crater in it, as shown.


Then melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up but still soft, and then add the vanilla and fold in the melted chocolate.
Fill the crater of the cake with the chocolate cream, and then arrange the little sugar Easter eggs/Smarties on top. Voilà a yummy light chocolate cake.



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