Later this week sees a visit from our wonderful Niece and Nephew (not to mention their Flabulous Mum) and as it’s Easter I want to make a special cake for us to tuck into whilst they are here.

It would be oh too easy to roll out my usual chocolate fudge cake but as I want to try something a little different I thought id look into a new chocolate cakiness!!

After a brief web search, with lots of results from Simnal to marble options I came upon (drum roll please) Nigella’s Easter Nest cake, which of course seems to tick every box as usual.

It’s a flour less cake so great for gluten free people (although none of us are) and will be a great way to use up the dark chocolate I get each year but can never wade through.

Ingredients…

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
• 250 ml double cream
• 1 teaspoon vanilla extract
• 1 packet mini chocolate egg (for decorating)

Method…

• Preheat the oven to gas mark 4/180°C.
• Line the bottom of a large springform cake tin with baking parchment
• Melt the 250g chocolate with the butter in a Bain Marie then set aside to cool slightly.
• Whisk 4 egg whites until firm & gradually add 100g of sugar whisking till you get peaks
• In another bowl whisk the 2 whole eggs & 4 yolks with 75g of sugar & the vanilla
• Mix in the chocolate mixture till combined then fold in the egg white mix a little at a time.
• 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 split. it should look like a nest when you have finished!!

Assemblage…

• Carefully remove it from the tin and place it on a plate, don’t panic it will crumble.
• Melt the chocolate for the topping and leave it to cool a little.
• Whip the cream until it is firming up but still soft
• then add the vanilla and fold in the melted chocolate.
• Fill the crater of the cake evenly with the chocolatey cream
• Arrange the little eggs on top.

I couldn’t believe how easy this cake was to make – and it tastes AND looks FLABULOUS!!