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Easter Egg Nest Cake for the Nigella Cookalong

April 6, 2014

Easter is not far away now, which means it’s fair game to start sprinkling mini eggs over things. It’s also fair game for me to put a little reminder to you that eater isn’t all about bunnies and eggs. Consider for a moment, the egg:

Easter is a time for celebration, so whilst it’s not all about chocolate and cake there’s a good reason to make one.

Easter Egg Nest Cake from Feast by Nigella

Gluten Free Easter Cake

I’ve just become aware of the Nigella cookalong (inspired by Forever Nigella?). Each month the Nigella web team set a recipe and everyone makes it. This recipe is so easy and happens to be gluten free. Do listen though when Nigella tells you not to panic  – it will sink horrifically after baking. That’s when you fill it with chocolate cream.

Easter Egg Nest Cake
by Nigella, from Feast

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 for yolk mixture, 100g for whites)
1 teaspoon vanilla extract
For the topping
125 grams dark chocolate (chopped)
250 ml double cream
1 teaspoon vanilla extract
1 packet mini chocolate egg (for decorating)

Chocolate Easter Cake

Filled with chocolate cream

Preheat the oven to gas mark 4/180°C.

Line the bottom of a 23cm springform cake tin with baking parchment, or better still, Bake-O-Glide but do not grease the sides of the tine.

Melt the 250g 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 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 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.

Mini Egg Cake for Easter

Spring colours

 

I’m entering this cake into We Should CocoaLove Cake, and Let’s Cook Sweet Treats for Easter.

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9 Comments leave one →
  1. April 7, 2014 5:19 pm

    The cake looks great – I like cakes that sink as they are usually lovely and moist in the middle, which of course is the best bit. I’d be quite tempted to make it except that I already have chocolate cake plans for this month! I’m interested in the Nigella cookalong too and will try and have a go another month – so glad to have heard about it here

  2. April 9, 2014 10:13 pm

    Mmmm yes I think possibly the Nigella cookalong was inspired by Forever Nigella!!

    I haven’t had any Nigella moments on the blog for a while but one is iminent. Loving this cake, I think everything at Easter should have mini eggs stuck to it (even if I don’t especially like them) because they look so pretty 🙂

  3. April 12, 2014 9:52 pm

    I love this cake of Nigellas it’s one of my favourite cakes and really relevant for this time of year as it’s a Passover cake too… Looks very pretty with those candy coated eggs on top too… Looks like a fun idea to do the cook along too.

  4. April 13, 2014 5:45 pm

    I spotted this cake on Nigella’s website and have bookmarked it- it looks the perfect Easter centrepiece and I love any Easter themed bake with piles of yummy mini eggs on top… It should be obligatory!

  5. April 13, 2014 9:26 pm

    Thinking of doing this one for my Easter bake sale at work as I also came across it on the cookalong this month. It does look deliciously damp and gooey!

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