Ingredients
Scale
- 200g Plain Chocolate, broken into pieces
- 150g Unsalted Butter, softened
- 150g Golden Caster Sugar
- 3 Large Eggs, lightly beaten
- 75g Self-Raising Flour
- 2 tbsp Cocoa Powder
- 100g Milk Chocolate Mini Eggs
- 2 tbsp Apricot Jam, warmed
Instructions
- Step 1: Preheat oven to 180°C/Gas Mark 4. Grease and line a 20cm round cake tin with baking parchment.
- Step 2: Melt the plain chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in 30 second intervals, stirring each time), then set aside to cool slightly.
- Step 3: Cream together the softened butter and sugar until light and fluffy. Gradually beat in the eggs.
- Step 4: Sift in the flour and cocoa powder, then gently fold into the mixture. Stir in the melted chocolate.
- Step 5: Spoon the mixture into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
- Step 6: Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Warm the apricot jam and brush over the top of the cake. Arrange the chocolate mini eggs on top in a nest shape.
Notes
- Store the cooled cake in an airtight container at room temperature for up to 3 days to keep it moist.
- Reheat individual slices in the microwave for 10-15 seconds to slightly soften the chocolate and enhance the flavor.
- Serve slices of the Easter Egg Nest Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
- To prevent the mini eggs from sliding off, let the warm apricot jam cool slightly to become tackier before arranging them on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American