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More Nigella recipes

Easter Egg Nest Cake

by . Featured in FEAST
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Introduction

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.

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.

Easter Egg Nest Cake
Photo by James Merrell

Ingredients

Serves: 8-10

Metric Cups

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

  1. Preheat the oven to gas mark 4/180°C/350°F.
  2. 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.
  3. Melt the 250g / 9oz chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly.
  4. Whisk the 4 egg whites until firm, then gradually add the 100g / 2/3 cup of sugar and whisk until the whites are holding their shape and peak gleamingly - but not stiff.
  5. 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 / 1/3 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.
  6. 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.
  7. 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.
  8. 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.
  1. Preheat the oven to gas mark 4/180°C/350°F.
  2. 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.
  3. Melt the 250g / 9oz chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly.
  4. Whisk the 4 egg whites until firm, then gradually add the 100g / 2/3 cup of sugar and whisk until the whites are holding their shape and peak gleamingly - but not stiff.
  5. 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 / 1/3 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.
  6. 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.
  7. 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.
  8. 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.

Tell us what you think

What 12 Others have said

  • Just made this. I used a mix of good milk chocolate and dark chocolate and it's still incredibly rich! Super easy to do and really looks the part.

    Posted by debbie72 on 26th March 2016
  • I make this every year as a birthday cake for my gluten-intolerant son, but actually it's so good I'd probably make it anyway, food allergies or not!

    Posted by TriciaindaHouse on 13th May 2015
  • Amazing and wonderful cake, looks great too!

    Posted by Didoung on 11th June 2014
  • I'm going to try this tonight :) if it turns out okay I will enter the competition. I can't wait to taste it! Thanks, Nigella x

    Posted by MoniqueAdrianna on 3rd April 2014
  • Made this last year grandsons loved it would like it again, easy to make.. Thank you

    Posted by lucycardo on 1st April 2014
  • This was fabulous. East to make and the kids loved it. I used the special edition Easter m&ms for the eggs. Am sure that my kids will insist on this as part of our family's Easter tradition.

    Posted by AnneP on 2nd April 2013
  • I made this yesterday for a meal at my boyfriend's parents house. I added little Easter chicks, went down a treat and looks really cute! Awesome recipe!

    Posted by melibu on 17th March 2013
  • Thanks for this egg-cellent recipe. Made it today for Easter and it was delicious. I would suggest adding the eggs on top just before serving. I added them a couple of hours before serving but the candy coating softened and the eggs weren't quite as nice. Also -- is there a good way to remove the bottom of the springform pan? I just left it on and luckily the wax paper did not stick to the bottom of the cake when serving. Thanks!

    Posted by Eliz on 8th April 2012
  • fantastic cake and fairly simple. i too now make it every easter.

    Posted by sherrym on 6th April 2012
  • I made this Easter cake with Nigella's Saffron Roast Lamb and sticky garlic potatoes (recipes in Feast) for yesterday's Easter Sunday lunch. (side dishes of roast baby beetroot and roast baby turnips, and a warm fine bean, rosa tomato and parmesan salad were my own). Thanks to Nigella, I now have goddess status in my household. My cake looks exactly like the photograph, was surprisingly easy to make and everything worked out as she said. It is WICKEDLY delicious. My family are clamouring for more. It will definitely become an Easter standard. Thank you Nigella!

    Posted by Fiona Jane on 9th April 2012
  • I love flourless cakes, and this one is a supreme example of it's kind. The cake tastes like a chocolate truffle, while the topping feels like chocolate mousse; it is a killer combimation. Make it at other times of the year with raspberries in place of the sugar eggs. My kids love having this at Easter.

    Posted by jtviles on 12th April 2012
  • great cake for easter or anytime

    Posted by sherrym on 6th April 2012
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