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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Chocolate Egg Nests

Just a quick one today!

I made these earlier as I fancied something super quick, super easy and super classic. These are an all time winner and favourite – and great to share out with a cup of tea in the morning.

Oh and they use up the never ending box of cornflakes which seem to take forever to eat up!

Enjoy 🙂

Chocolate Egg Nests

225g milk chocolate

2 tbsp golden syrup

50g butter

75g cornflakes

Mini eggs

  1. Melt the chocolate, butter and golden syrup on a low heat
  2. Once melted remove from the heat and stir in the cornflakes
  3. Spoon mixture into cupcake cases and decorate with mini eggs
  4. Place in the fridge to cool and set… and enjoy!

Easter Egg Rocky Roads

So I’ve never been the biggest fan of rocky roads as they usually have raisins in them and I have yet to appreciate those little shriveled up things!

So naturally I have left these out of the recipe – and instead have created an Easter special – with a hint of Malteser Bun as well.

I usually find it a little tricky getting the consistency of chocolate, butter and golden syrup just right – so the amount I’ve provided is just a general guideline – you can play around with how sticky or chocolatey you want these.

You can also substitute pretty much any type of chocolate goodie you want i.e. mars bar rather than fudge, milky way rather than creme egg and so on. I’ve just used typically Easter-y chocolate bars.

I also keep these ones refrigerated, just to help them keep extra fresh… Enjoy!

Easter Egg Rocky Roads

150g milk chocolate

150g dark chocolate

75g butter

2 tbsp golden syrup

100g mini marshmallows

4 creme eggs, quartered

100g digestive biscuits

50g fudge

Bag of mini eggs

100g white chocolate

  1. Place the chocolate pieces, butter and golden syrup in a saucepan and heat until melted
  2. Remove from the heat and stir in the crushed digestives
  3. Now add the marshmallows, fudge, crème eggs and a half of the bag of mini eggs
  4. Spoon the mixture into a tin and press firmly down – place in the fridge to cool
  5. Once cool, melt the white chocolate and spread over the top
  6. Finally finish by sprinkling over the rest of the mini eggs (you can crush some of these to make it look extra nice!)
  7. Cool overnight and cut into rough squares the next day.

              

Spring Is Coming!

NON FOOD POST ALERT!

Me and Wilfy have been busy outside enjoying the sunny weather for the past few days, so no cakey goodies at the moment.

Watch out… I might get a little emotional in a minute…

I LOVE spring. I think it’s my favourite season. For many reasons, I have fond memories – my Nan and Grandad always used to visit, it was holiday time for me and my brothers, a genuine excitement for what type of Easter egg we might get (we were all very different and had very specific preferences!), baking yummy treats usually involving rice crispies and chocolate eggs, Easter church service remembering what Easter is actually about, then came Sunday lunch afterwards at a local pub (anyone from England reading this will know how important and amazing Sunday roasts are!) and generally time spent with family.

I also received my most favourite and treasured present in the whole entire world – Wilfy. My best friend. He was born on March the 25th and I got him a few weeks later.

As I’ve got older, the memories are just as strong, but I’ve learnt to appreciate other things… like how the sun starts to shine, the land starts to come to life after being asleep for what seems a very long time. Brown transforms into bright yellows and pink. Daffodils are one of my favourite flowers and they are everywhere at the moment. Mother’s day has also just passed, so my gift to Mom was a big pot of Narcissus bulbs. Sweet pink blossom has started to appear in our garden, and there are tiny little bulbs starting to appear on the trees in our field.

As we walk up the lane where our field is, there are little lambs running and playing in the nearby fields.

I feel like Spring is the season of rejuvenation and regrowth and I feel like I am slowly coming out of the cold winter, and opening my eyes to the sunny countryside of England and Wales (we live right on the border).

So naturally, me and Wilfy have enjoyed the outside over the past few days, and naturally I’ve recharged my batteries for my fancy camera to take some fancy pictures. And I’ve loved every second of it, the smells and the colours, getting into precarious positions just to get that perfect shot!

I’m definitely a country girl at heart – I love the fresh air and wildlife. So does Wilfy, he’s in constant search of a rabbit and every Whippet owner knows that a Whippy is in constant search of a sun pocket to bask in.

So there you go, that has been my past week! Now expect some yummy recipes up soon – Easter baking is super fun!

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The first Lesser Celandine to bloom

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Listening out for those rabbits!

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Two Canadian geese and a Welsh goose have taken to our lake

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View on the Sandstone Trail, Cheshire

 Cheshire view