Chocolate nest Easter cake
- April 2019
- Serves 12-14
- Hands-on time 1 hour, oven time 35-45 min, plus cooling
Martha Collison‘s chocolate nest Easter cake is double the trouble with a white chocolate sponge, dark chocolate buttercream and a crisp pastry nest filled with Mini Eggs.
She says: ”I used kataifi pastry (see know how) to create a wispy, crunchy nest. You can use shredded wheat cereal instead.”
Want more chocolate? Our devil’s food cake is just the ticket.
- 33.9g (20.6g saturated)
- 91.7g (64.6g sugars)
If the buttercream looks as if it might split (step 4), stop adding the chocolate and chill the mixture. Once chilled, beat in a splash of boiling water to bring the buttercream back together.
The assembled, iced cake will keep for 3-4 days in an airtight container.
Greek/Middle Eastern kataifi pastry comes in thin strands that resemble finely shredded filo. Buy online from hellenicgrocery.co.uk.
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