Easter Egg Nest Cake Recipe

Name: Easter Egg Nest Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces semisweet chocolate, chopped; ½ cup unsalted butter, softened; 1 teaspoon vanilla extract; 6 eggs, 2 whole and 4 separated; ⅓ cup sugar, for the egg mixture; ½ cup sugar, for the egg white mixture; 4 ounces semisweet chocolate, chopped; 1 cup heavy cream; 1 teaspoon vanilla extract; 1 cup robin egg candies or 1 cup other egg shaped easter candy

Servings: persons

1
Preheat the oven to 350 degrees.
2
Line the bottom of an 8 inch springform pan with parchment paper.
3
Do not grease the sides of the pan.
4
Melt the 8 oz.
5
chocolate with the butter in a double broiler or a microwave and then set aside to cool slightly.
6
Whisk the 4 egg whites until firm, then gradually add 1/2 cup of the sugar and whisk until the whites are holding their shape and gleaming but not stiff.
7
Set aside.
8
In another bowl, add the 2 whole eggs and 4 egg yolks with the 1/3 cup sugar and the vanilla extract.
9
Gently fold in the chocolate mixture.
10
Lighten the mixture with 1/3 of the egg whites incorporating into mixture.
11
Add 1/2 of the remaining egg whites, and then the last batch incorporating after each addition.
12
Pour into the preapred pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface.
13
Cool the cake in its pan on a wire rack; the middle will sink when cools and the sides will splinter.
14
You want it to look like a cake with a crater in it.
15
To finish the cake, carefully remove the pan and place on a plate or cake stand.
16
Melt the chocolate for the topping and leave it to cool a little.
17
Meanwhile, whip the cream until it is firming up and aerated but still soft and then add the vanilla and fold in the chocolate.
18
Fill the crater of the cake with the chocolate cream, easing it towards the edges with a spatula.
19
Arrange the robin eggs on top.

1342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces semisweet chocolate, chopped, ½ cup unsalted butter, softened, 1 teaspoon vanilla extract, 6 eggs, 2 whole and 4 separated, and more.

Yes, Easter Egg Nest Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easter Egg Nest Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions