Easter Egg Nest Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 6 eggs, 2 whole and 4 separated
• 1/3 cup sugar, for the egg mixture
• 1/2 cup sugar, for the egg mixture
• 4 ounces semisweet chocolate, chopped
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup robin egg candies or 1 cup other egg shaped easter candy

Recipe

• 1 preheat the oven to 350 degrees. line the bottom of an 8 inch springform pan with parchment paper. do not grease the sides of the pan.
• 2 melt the 8 oz. chocolate with the butter in a double broiler or a microwave and then set aside to cool slightly.
• 3 whisk the 4 egg whites until firm, then gradually add 1/2 cup of the sugar and whisk until the whites are holding their shape and gleaming but not stiff. set aside.
• 4 in another bowl, add the 2 whole eggs and 4 egg yolks with the 1/3 cup sugar and the vanilla extract. gently fold in the chocolate mixture. lighten the mixture with 1/3 of the egg whites incorporating into mixture. add 1/2 of the remaining egg whites, and then the last batch incorporating after each addition.
• 5 pour into the preapred 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; the middle will sink when cools and the sides will splinter. you want it to look like a cake with a crater in it.
• 6 to finish the cake, carefully remove the pan and place on a plate or cake stand.
• 7 melt the chocolate for the topping and leave it to cool a little. meanwhile, whip the cream until it is firming up and aerated but still soft and then add the vanilla and fold in the chocolate.
• 8 fill the crater of the cake with the chocolate cream, easing it towards the edges with a spatula. arrange the robin eggs on top.