Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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• Chocolate Easter Egg Cake

  Hi there, I am having 14 people for Easter lunch, and being the person I am I would like to get as much done in advance as possible. I'm making slow roast lamb with beans on the day - but would love to do all the rest of the fiddly stuff beforehand. How long in advance could I make Nigella's Easter Cake? And if it can be done in advance at which stage should I stop and store it? Your help would be greatly appreciated. Ingrid (South Africa)

  Posted by Ingridjones. Answered on 7th Apr 2012 at 12.00

  From the nigella team:

  The Easter Egg Cake from Feast (and see link below) is a flourless chocolate cake and as it has a slightly soft interior it is best stored in the fridge, particularly if you are in a warm environment. Make the cake the day before you want to eat it, then cool it completely, leave it in its tin (pan) and wrap the cake and tin in clingfilm (plastic wrap). The next day remove the cake from the fridge 1 hour before serving (or maybe slightly less, depending on how warm it is), unwrap it and let it come back to room temperature. Remove the cake from its tin and top with the chocolate cream just before serving. Leftovers should be refrigerated and eaten within 2 days.

  You could also make the cake up to 3 months in advance and then freeze it, again still in its tin and wrapped tightly in a double layer of clingfilm followed by a double layer of foil. Thaw the cake in the fridge overnight and serve as above.

  http://www.nigella.com/recipes/view/easter-egg-nest-cake

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