Easter Egg Nest Cake

By Nigella Lawson

Cooking Easter egg nest cake step by step details? If you are looking cooking tips for Easter egg nest cake you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Make it an Easter to remember with this stunning Easter egg nest cake.

All you have to do is throw all your ingredients of Easter Egg Nest Cake

  1. 250g dark chocolate, chopped
  2. 120g softened unsalted butter
  3. 6 eggs
  4. 185g caster sugar
  5. 1 teaspoon vanilla extract
  6. 1 cup dark chocolate, chopped
  7. 2 cups (500ml) thickened cream
  8. 1 teaspoon vanilla extract
  9. 250g pack small sugar-coated chocolate Easter eggs*

The instruction how to make Easter Egg Nest Cake

  1. Preheat the oven to 180u00b0C. Line the base of a 23cm springform cake pan with baking paper, but do not grease the sides of the pan.
  2. Place the bittersweet chocolate and butter in a heatproof bowl over a pan of simmering water (dont let the bowl touch the water) until the butter and chocolate melt. Stir to combine.
  3. Separate four of the eggs. Place the eggwhites in a bowl and whisk with electric beaters until foamy, then gradually add u00c3u20260u00c3u01535 cup (110g) of the caster sugar and whisk until the whites are holding their shape but not too stiff.
  4. Set aside while you whisk the yolks.
  5. In a separate bowl, beat the four egg yolks with the two remaining whole eggs and caster sugar until thick and pale, then gently fold in chocolate mixture.
  6. Lighten the chocolate mixture by adding some of the eggwhites, and then fold in the rest of the eggwhites. Pour into the prepared cake pan and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly on the surface.
  7. Cool the cake in its pan on a wire rack; the middle will sink as it cools and the sides crack magnifi cently.
  8. To ice the cake, carefully remove the cake from the pan and place on a plate or cake stand. Place the semi-sweet chocolate for the topping in a heatproof bowl over a pan of simmering water (dont let the bowl touch the water) until melted, then leave it to cool a little.
  9. Whip the thickened cream until firm but not stiff, then add the vanilla and fold into the chocolate.
  10. Fill the crater of the cake with the chocolaty cream, easing it out gently towards edges of the cake, then arrange Easter eggs on top.

Nutritions of Easter Egg Nest Cake


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