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I find the dark chocolate used in the topping for Nigella's Easter Egg Nest Cake a little rich and sharp, have you any suggestions as to how to reduce this?
Posted by Linzi021088. Answered on 31st Mar 2013 at 12.00
Nigella's Easter Egg Nest Cake (from Feast) is a flourless chocolate cake with a chocolate cream topping. For the cake itself we would recommend sticking with dark (bittersweet) chocolate as changing this will affect the texture of the cake.
However the topping is made from a mixture of melted chocolate, vanilla and whipped cream. There are two ways that you could adjust it. If you iike the deep chocolate flavour but find the mixture a little too bitter then you could whip the cream with a couple of tablespoons of icing sugar (confectioner's sugar) to help sweeten the topping a little. If you prefer a milder chocolate flavour then you can use a mixture of dark and milk chocolate. We would suggest using no more than half milk and half dark chocolate, or you could try a smaller proportion of milk chocolate to dark chocolate.
If using a mixture of chocolates then chop both types finely and melt them together in the same bowl, giving it the occasional stir to mix the chocolates as they melt.
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