Nigella’s Easter Egg Cake

One of my favorite things about Easter has to be Cadbury Mini Eggs. I have loved them since I was a kid! So when I saw a recipe in Nigella Lawson’s Feast featuring my favorite Easter candy I had to give it a go! I think this cake would make a great finale to any Easter Celebration. I guess I am not the only one to favorite the mini eggs – I have gone to four stores in search of them without success. I finally settled on the dark chocolate version which I don’t think are as good as the original, but still pretty darn good. This flourless cake is beyond rich, don’t make it unless you love chocolate!

EASTER EGG NEST CAKE from Feast by Nigella Lawson

For the Cake:

· 8 oz semisweet chocolate, chopped

· 1 stick unsalted softened butter

· 1 teaspoon pure vanilla extract

· 6 eggs: 2 whole; 4 separated

· 1/3 cup plus ½ cup superfine sugar: 1/3 cup for the yolk mixture; ½ cup for the whites

Getting Ready for the Oven

For the Topping:

· 4 oz semisweet chocolate, chopped

· 1 cup heavy cream

· 1 teaspoon pure vanilla extract

· 1 cup of Cadbury Mini Eggs

Preheat the oven to 350 degrees F. Line the bottom of an 8-inch springform pan with parchment paper or, better still, Silpat but do not grease the sides of the pan.

Melt the 8oz 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 1/2 cup of sugar and whisk until the whites are holding their shape and peak gleamingly – but not stiff.

Remove this bowl and set aside while you whisk, in another bowl, the 2 whole eggs and 4 egg yolks with the 1/3 cup of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some of the egg whites and then fold in the rest of the whisked whites gently.

Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface. Cool the cake in its pan on a wire rack. Nigella says “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.”

The crackling adds character!

To finish the cake, carefully remove it from the pan and place it on a plate or cake-stand.

Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up, and then add the vanilla and then fold the cream into the melted chocolate a little at a time (The first time I tried this recipe I stirred the chocolate into the cream and I ended up with chocolate flecks instead of smooth chocolate goodness!). Fill the top of the cake with the chocolate cream and then arrange the mini eggs on top.

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4 Comments

  1. I loved this and my 3 year old son even asked to take some home! It was so rich and creamy! We’d be happy to be guinea pigs at your house any time!

     
  2. Andrew LOVES Cadbury mini eggs, I’ll have to make this for him. (And we’ve had a really hard time finding them too, every store seems to be out!)

     
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