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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/160°C Fan/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/160°C Fan/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 21 Others have said

  • I made this for the first time for Easter dinner. It was delicious! Will definitely make it again.

    Posted by Chablis on 2nd April 2018
  • 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.

    Posted by lmoyniha on 2nd April 2018
  • Made this today as my turn to provide dessert for our group of friends. Resounding success!

    Posted by Shelleykayb123 on 1st April 2018
  • Made this last Easter from NY Times version of this recipe. Made again with icing sugar and whipped cream. So good.

    Posted by Gerarda on 31st March 2018
  • That looks amazing, can't wait to give it a try for my celiac mum! Perhaps with fresh berries on top? And lashings of whipped cream!

    Posted by LisaBeet on 31st March 2018
  • Yum

    Posted by lindaf on 26th March 2018
  • I make this every year too - wouldn't be allowed to NOT make it! Love the idea of using fresh raspberries as well.

    Posted by annburns on 26th March 2018
  • This is by far the best chocolate cake I've ever eaten or made. It is my go to for any holiday from now on. I use fresh raspberries on top, instead of the Easter eggs.

    Posted by Erin10 on 13th November 2017
  • I made this cake at Easter last year. It is so incredibly delicious and easy! I can't wait to make it again this year!

    Posted by LuluBelle1115 on 11th April 2017
  • 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
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