The Lovely Easter Brunch is Coming!

Easter we celebrate with family and friends with delicious food and drink!

For the gozy Easter brunch, I chose a wonderful cake, by Nigella Lawson's recipes, enjoy!

 

EASTER EGG NEST CAKE

 

INGREDIENTS

• FOR THE CAKE
• 250g best-quality dark chocolate, chopped
• 125g unsalted softened butter
• 6 eggs:  2 whole;  4 separated
• 175g caster sugar:  75g for the yolk mixture;  100g for the whites
• 1 teaspoon real vanilla extract

• FOR THE TOPPING
• 125g best-quality dark chocolate, chopped
• 250ml double cream
• 1 teaspoon real vanilla extract
• little Easter eggs, 1-2 packets as wished, of small sugar-coated chocolate eggs 

 

METHOD

Serves: 8-10

1. Preheat the oven to gas mark 4/180°C.
2. 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.
3. Melt the 250g chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

 

Bon Apetit!  

Found by LittleMissBrighton on Nigella Lawson

And of course for everyone of you,  a fabulous Easter weekend!