Easter Nest Cake

Easter is the time for eating plenty of chocolate and my Easter Nest Cake does not disappoint. This rich chocolaty cake with the crispy outer nest is the perfect dessert after Easter Sunday lunch.


  • 250 grams dark chocolate 
  • 125 grams butter 
  • 6 eggs 
  • 175 grams caster sugar
  • 200 grams 70% dark chocolate
  • 300 ml double cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • packets mini chocolate eggs (180 grams)


  1. Preheat the oven 200 °C / 390 °F.
  2. Grease a spring form cake tin.
  3. Combine 150 grams of chopped chocolate with chopped butter in a bowl and microwave on high for 30 seconds stirring well every 10 seconds until completely combined and smooth.
  4. Set chocolate mixture aside to cool.
  5. Separate egg whites and yolks from 4 eggs setting yolks aside. Whisk the 4 egg whites until firm, add 100 grams of the caster sugar and whisk until sugar is dissolved.
  6. In a separate bowl whisk the 2 whole eggs and 4 yolks with 75 grams of  the caster sugar.
  7. Carefully mix the chocolate mixture through the whole egg and yolk mixture.
  8. Carefully fold new chocolate mixture through egg white mixture.
  9. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is firm.
  10. Cool the cake in its tin.
  11. The middle of the cake will sink as it cools and the sides become crispy and splinter.
  12. Whip the cream (holding back 3 tablespoons) until thick and add cinnamon and vanilla extract.
  13. Place the remaining chopped chocolate with the 3 tablespoons of cream in the microwave for 20 seconds stirring well every 10 seconds until completely combined and smooth.
  14. Allow chocolate mixture to cool slightly.
  15. Fold in the melted chocolate into cream.
  16. Fill the centre of the cake with the chocolate cream.
  17. Finally arrange the Easter eggs on top.

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