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Easter Egg Nest Cake

April 12, 2009

This is the 2nd year in a row that I’ve made this cake.  I wanted to try something new but I got many requests to make it again.  Since Erin and I were going for an easy Easter dinner this year instead of our normal, semi-elaborate (that might be overstating a bit) affair, this cake worked nicely.  This cake is great because it is quick and easy to make and by design it is not supposed to look perfect.  It is supposed to fall and crack! How great is that?  Plus, the little easter eggs are Erin’s favorite Easter candy and they make a great, festive decoration for the top.

Easter Cake Decorated


Here is what the cake looks like after it comes out of the oven and sits for awhile.  How fantastic is that?  Cracked goodness! Also, the toothpick test doesn’t really work for this cake.  The toothpick will not come out clean when it’s done.  If you wait for it to come out clean, then it will be over baked. 

Easter Cake Cracked

Easter Egg Nest Cake

Recipe from Nigella Lawson’s Feast


For the cake

80z semisweet chocolate, chopped
1 stick unsalted butter, softened
1 tsp vanilla extract
6 eggs (2 whole, 4 separated)
1/3 and 1/2 cup of superfine sugar

For the topping

4 oz semisweet chocolate, chopped
1 cup heavy cream
1 tsp vanilla extract
1 cup of robin’s eggs


Preheat the oven to 350 degrees.  Line the bottom of an 8-inch springform pan with parchment paper, but do not grease the sides of the pan.  (You may want to grease the paper, as I had problems with it sticking this time.)

Melt the 8oz chocolate and the butter in the microwave and then set aside to cool slightly.

Separate 4 eggs into separate bowls.  Whisk the 4 egg whites until firm, then gradually add the 1/2 cup of sugar and whisk until the whites are holding their shape and peak gleamingly – but not stiff.

In a large bowl whisk the 4 egg yolks , 2 whole eggs, 1/3 cup of sugar  and the vanilla extract, then gently fold in the chocolate mixture.  Lighten the mixture with a large spoonful of the egg white mixture and stir briskly.  Then fold in the rest of the whisked whites gently, in about three goes.

Pour into prepared pan and bake for 35 – 40 minutes (I baked mine 45 minutes) or until the cake is risen and cracked and the center is no longer wobbly on the service.  Cool the cake in its pan 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.   Once it’s cooled, you could cover it with plastic wrap and finish it later if you are making it ahead of time.  I always make it the night before.

To finish the cake, carefully remove it from the plan and place it on a plate or cake-stand, not worrying if bits fall off here and there.  Just put them back in a loose fashion.

Melt the chocolate for the topping and leave it to cool a little.  Make sure it is cooled.  This year I didn’t cool it enough and so the topping was a lighter in color than usual and had flecks of chocolate.  Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate.  Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little Easter eggs on top.

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