New Spring style

Friday, 4 March 2016

How to make an Easter nest

Easter Egg Nest Cake

Hiiii guys I have something amazing for you, I was at home one day eating shreddies when I realised what yummy things you can make with them. so I whipped out Google and came across Easter nests, Creds to Nigella Lawson for these beauties.These teats are so yummy and here's how to make these yummy deserts.
   lots of love

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 millilitres double cream
  • 1 teaspoon vanilla extract
  • 1 packet mini chocolate egg (for decorating)
How to make them

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.

Have fun making them