Easter Egg Nest Cake
by Nigella. Featured in FEASTIntroduction
This has been my Easter stalwart for the past few years and I don't see that changing — ever. Make this just once, and you will be similarly convinced. Even if I wanted to stop making this, I wouldn't be allowed to.
For US cup measures, use the toggle at the top of the ingredients list.
This has been my Easter stalwart for the past few years and I don't see that changing — ever. Make this just once, and you will be similarly convinced. Even if I wanted to stop making this, I wouldn't be allowed to.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8-10 slices
For the Cake
- 250 grams dark chocolate (chopped)
- 125 grams unsalted butter (softened)
- 6 medium eggs (2 whole, 4 separated)
- 175 grams caster sugar (75g / 1/3 cup for yolk mixture, 100g / 2/3 cup for whites)
- 1 teaspoon vanilla extract
For the Topping
- 125 grams dark chocolate (chopped)
- 250 millilitres double cream
- 1 teaspoon vanilla extract
- 1 packet chocolate mini eggs (for decorating)
For the Cake
- 9 ounces bittersweet chocolate (chopped)
- 8 tablespoons unsalted butter (softened)
- 6 medium eggs (2 whole, 4 separated)
- 1 cup superfine sugar (75g / 1/3 cup for yolk mixture, 100g / 2/3 cup for whites)
- 1 teaspoon vanilla extract
For the Topping
- 5 ounces bittersweet chocolate (chopped)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 packet chocolate mini eggs (for decorating)
Method
- Preheat the oven to gas mark 4/180°C/160°C Fan/350°F.
- Line the bottom of a 23cm / 9in springform cake tin with baking parchment, or better still, Bake-O-Glide but do not grease the sides of the tin.
- Melt the 250g / 9oz chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly.
- Whisk the 4 egg whites until firm, then gradually add the 100g / ⅔ cup of sugar and whisk until the whites are holding their shape and peak gleamingly — but not stiff.
- Remove this bowl (if you're using a freestanding mixer, as I do, though a handheld job would do fine) and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g / ⅓ cup of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites — just dollop a large spoonful in and stir briskly — 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, so do not panic at the vision of imperfection in front of you. That's one of the reasons this cake is so unstressful to make.
- To finish the cake, carefully remove it from the tin and place it on a plate or cake-stand, not worrying if bits fall off here and there. Put them back in a loose fashion.
- Melt the chocolate for the topping and leave it to cool a little. 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 sugar Easter eggs on top.
- Preheat the oven to gas mark 4/180°C/160°C Fan/350°F.
- Line the bottom of a 23cm / 9in springform cake tin with baking parchment, or better still, Bake-O-Glide but do not grease the sides of the tin.
- Melt the 250g / 9oz chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly.
- Whisk the 4 egg whites until firm, then gradually add the 100g / ⅔ cup of sugar and whisk until the whites are holding their shape and peak gleamingly — but not stiff.
- Remove this bowl (if you're using a freestanding mixer, as I do, though a handheld job would do fine) and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g / ⅓ cup of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites — just dollop a large spoonful in and stir briskly — 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, so do not panic at the vision of imperfection in front of you. That's one of the reasons this cake is so unstressful to make.
- To finish the cake, carefully remove it from the tin and place it on a plate or cake-stand, not worrying if bits fall off here and there. Put them back in a loose fashion.
- Melt the chocolate for the topping and leave it to cool a little. 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 sugar Easter eggs on top.
Additional Information
MAKE AHEAD / STORE:
The unfilled cake will keep in an airtight container in a cool place for 2-3 days. In hot weather store in the fridge. The unfilled cake can also be frozen. Wrap the cake (still in its tin) tightly in a double layer of food wrap and a layer of foil. Freeze for up to 1 month. To thaw, unwrap, cover loosely and leave in a cool place for about 4 hours.
The cake with filling should be stored in the fridge and eaten within 1 day. You may prefer to remove the mini eggs, as their shells will soften in the fridge.
MAKE AHEAD / STORE:
The unfilled cake will keep in an airtight container in a cool place for 2-3 days. In hot weather store in the fridge. The unfilled cake can also be frozen. Wrap the cake (still in its tin) tightly in a double layer of food wrap and a layer of foil. Freeze for up to 1 month. To thaw, unwrap, cover loosely and leave in a cool place for about 4 hours.
The cake with filling should be stored in the fridge and eaten within 1 day. You may prefer to remove the mini eggs, as their shells will soften in the fridge.
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Show more commentsMade this today with my toddler for a family, Easter lunch and it was a triumph! Adults and children both catered for effortlessly. The cake is somewhere between a brownie and torte (I would say) and is beautifully complemented by the pillowy cream. Thank you for another dreamy recipe x
Easter Schmeaster… I make this all year round. It is always a hit!
I’m about to make this cake again, and have been making it every Easter that I can remember. Happy Easter Nigella!
I made this and my family demolished it in two days. I keep thinking about making it again as it was delicious!
Amazing cake. So pleased with end result. Will definitely make again.
I made this for our 'Lockdown Easter Lunch!' (2020) and it was excellent. My adult kids also loved it. Definitely will make this again and it's going into my 'favourites' recipe folder. Thanks Nigella.
I made this chocolate cake for my daughter's birthday / Easter celebration and wow! Amazingly easy and indulgent. Always have too much cake left and sad to say that there was none left over. Will use this recipe as my go to chocolate cake!
I made this last year for Easter dinner. It was fabulous!
I made this for the first time for Easter dinner. It was delicious! Will definitely make it again.
Really lovely, very rich and chocolatey and a joy to make. Will definitely be repeating, whether at Easter or another time of year with raspberries in place of Mini Eggs.
Made this today as my turn to provide dessert for our group of friends. Resounding success!
Made this last Easter from NY Times version of this recipe. Made again with icing sugar and whipped cream. So good.