Nigella’s Flabulous Easter cake

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.


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)


  • 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!!


  • 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!!



2 Comments Add yours

  1. Reblogged this on My Flabulous Blog and commented:

    as its Easter day tomorrow Im revisiting this beauty – delicious, decadent and flabulously chocolatey – perfect for our Easter Day Feast.

    I’m also prepping my Bumbleberry ice cream to go with it. Watch this space for that recipe

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