Chocolate Baking

Nigella Lawson’s Easter egg nest cake

Name: Easter egg nest cake
Yield: 6
Ingredients: 250g dark (70%) chocolate, chopped; 120g softened unsalted butter; 4 eggs, separated, plus 2 extra eggs; 1/2 cup (110g) caster sugar, plus 1/3 cup (75g) extra; 2.00 tsp vanilla extract; 150g dark (40%) chocolate, chopped; 350ml thickened cream; Small chocolate Easter eggs, to decorate

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Nigella Lawson's Easter egg nest cake

Credit: delicious.

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by delicious. team

delicious. team

Oct 03, 2015

Nigella Lawson’s chocolate Easter egg nest cake is a delightful way to infuse your Easter celebration with a little extra indulgence. This flourless, gluten-free chocolate cake is intentionally designed to sink in the centre as it cools, creating a natural nest-like cavity. The rich, moist texture is reminiscent of a baked chocolate mousse, with a deep, fudgy flavour.

Once cooled, the sunken centre is filled with a luscious chocolate cream, made by folding melted chocolate into softly whipped cream. This creamy filling is then adorned with pastel-coloured, sugar-coated mini Easter eggs, completing the nest-like appearance.

Lawson herself considers this cake a non-negotiable Easter tradition. “Just thinking about it lifts my heart,” she says. Its combination of visual appeal and decadent flavour makes it a standout centrepiece for any Easter gathering.

For those planning ahead, the unfilled cake can be prepared a day or two in advance and stored in an airtight container in the refrigerator. However, it’s best to add the whipped cream and decorative eggs just before serving, to maintain their texture and appearance.

Whether you’re hosting a festive brunch or a relaxed afternoon tea, this Easter egg cake is sure to delight guests of all ages with its combination of rich chocolate flavour and whimsical presentation.

You’ll need a 23cm springform pan for this recipe.

250g dark (70%) chocolate, chopped
120g softened unsalted butter
4 eggs, separated, plus 2 extra eggs
1/2 cup (110g) caster sugar, plus 1/3 cup (75g) extra
1 tsp vanilla extract

Topping

150g dark (40%) chocolate, chopped
350ml thickened cream
1 tsp vanilla extract
Small chocolate Easter eggs, to decorate

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease the base of a 23cm springform pan and line base with baking paper. Do not grease the side of the pan.
2.

Place the 70% chocolate and butter in a heatproof bowl over a pan of simmering water (don't let base of bowl touch the water) until the butter and chocolate melt. Stir to combine, then set aside.
3.

Place the 4 egg whites in a large bowl with ½ cup (110g) sugar and whisk with handheld electric beaters until the whites are holding their shape but are not too stiff. Set aside.
4.

In a separate large bowl, beat the four egg yolks with the two extra whole eggs, vanilla and extra ⅓ cup (75g) caster sugar until pale and tripled in volume. Gently fold in chocolate mixture.
5.

Add a third of the egg whites and gently fold through until combined. Add remaining egg whites and gently fold through until thoroughly combined. Pour into the prepared pan and level surface with a spatula. Bake for 40-45 minutes, until the cake has risen and cracked and the centre is no longer wobbly on the surface.
6.

Cool the cake in its pan on a wire rack; the middle will sink as it cools and the sides will crack magnificently.
7.

For the topping, carefully remove the cake from the pan and place on a plate or cake stand. Place the chocolate in a heatproof bowl over a pan of simmering water (don't let base of bowl touch the water), stirring occasionally, until melted. Set aside. Whip the thickened cream until firm but not stiff, then add the vanilla and fold into the chocolate (the chocolate will start to set with the cold cream and give you a beautiful textured chocolate chantilly with small specks of chocolate).
8.

To serve, fill the crater of the cake with the chocolate cream, then decorate with Easter eggs.