How long does the Easter Egg Nest Cake keep for and how should it be stored? Also can I use 85% cocoa solids chocolate?
Nigella's Easter Egg Nest Cake (from FEAST) has a base that is a flourless chocolate cake. This type of cake will keep in an airtight container in a cool place for 2-3 days, but if you live in a hot country it may be better to store the cooled cake in the fridge and take it out 2-3 hours before serving. The cake base can also be frozen. As the top is quite fragile we would suggest leaving the cake in the springform tin and wrapping the tin tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freezing for up to 1 month. To thaw the cake, remove the wrapping and leave the tin on a wire rack at room temperature for 3-4 hours.
The whipped chocolate cream should be made and added to the cake just before serving. Any leftovers should be stored in the fridge for up to 2 days (or for one day only if the cake base has been made 2 days or more in advance and not frozen). We suggest removing the Mini Eggs from the top before refrigerating leftovers as the candy shell on the eggs will turn soft. For the cake Nigella suggests using chocolate with a minimum cocoa content of 70% (62% for US bittersweet chocolate). 85% cocoa content chocolate is slightly more bitter and will give a deeper, darker, slightly less sweet cake. So you can use a higher cocoa content chocolate if you prefer, just bear in mind the cake will taste just very slightly different.