Flourless Dark Easter Egg Nest Cake

Here is a brilliant find… inspired by Nigella’s classic chocolate cake which drops a little in the middle – a ‘crater cake’.

Seriously……. This is AMAZING. I didn’t just enjoy baking it, I enjoyed eating slice after slice after slice.

It’s flourless, which is perfect for Gavin (I.e. Gluten free) and infused with dark chocolate (I.e. Dairy free). I used soya butter with an olive base rather than unsalted butter which worked wonderfully and of course soya cream rather than ordinary cream.

Apart from the fussy egg bit (splitting the egg yolk/whites) this has fast become one of my favourite things to bake and my boyfriend Gavin is already raving about it to his housemates who are apparently going to have a go soon!

I keep it refrigerated, just to keep it extra moist and fresh; the icing firms up nicely as well. Don’t expect a light and fluffy thing, it’s definitely more of a pudding type of cake, it’s heaviness and packed texture creates a smooth bite – almost similar to a cheesecake or soufflé.

So Flourless Dark Easter Egg Nest Cake…… Welcome to the family, you are officially one of my favourites.

Flourless Dark Easter Egg Nest Cake (serves 8)

200g dark chocolate 

100g dark chocolate chips

125g unsalted butter (softened)

6 medium eggs (2 whole, 4 separated)

175g caster sugar (75g for yolk mixture, 100g for whites)

1 tsp vanilla extract

For The Topping

100g dark chocolate

250ml double cream

1 tsp vanilla extract

Mini eggs and flakes to decorate

  1. Preheat the oven to 180 degrees and line a 23cm cake tin
  2. Melt the chocolate with the butter in a small saucepan and then set aside to cool slightly
  3. 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 (but not quite stiff)
  4. In another bowl, whisk the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture
  5. Lighten the mixture with a large dollop of the egg whites, stirring briskly. Fold in the rest of the whisked whites gently, in about three goes
  6. Pour into the prepared tin and bake for around 35 minutes or until the cake is risen and cracked and the centre is no longer wobbly on the surface – don’t worry if the middle sinks as it cools as you want it to have a crater like middle!
  7. For the topping, melt the chocolate and leave it to cool a little.  Whip the cream until it is firming up but still soft, and then add the vanilla and fold in the melted chocolate
  8. Spread the icing across the cake and decorate with mini eggs and broken up bits of flake


I had a little extra icing left over, so made these little pots with raspberries and maltesers – after a day in the fridge these mousse like pots are heavenly!



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