Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This is another recipe from Nigella Lawson's Feast cookbook in her Easter section. She says that this has been a family tradition for the past couple of years and she doesn't see that changing - ever. I plan to make it next year.

Ingredients Nutrition

  • for the cake

  • 8 ounces semisweet chocolate, chopped
  • 12 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 6 eggs, 2 whole and 4 separated
  • 13 cup sugar, for the egg mixture
  • 12 cup sugar, for the egg white mixture
  • for the topping

  • 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

Directions

  1. Preheat the oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper. Do not grease the sides of the pan.
  2. Melt the 8 oz. chocolate with the butter in a double broiler or a microwave and then set aside to cool slightly.
  3. 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. Set aside.
  4. In another bowl, add the 2 whole eggs and 4 egg yolks with the 1/3 cup sugar and the vanilla extract. Gently fold in the chocolate mixture. Lighten the mixture with 1/3 of the egg whites incorporating into mixture. Add 1/2 of the remaining egg whites, and then the last batch incorporating after each addition.
  5. 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. Cool the cake in its pan on a wire rack; the middle will sink when cools and the sides will splinter. You want it to look like a cake with a crater in it.
  6. To finish the cake, carefully remove the pan and place on a plate or cake stand.
  7. Melt the chocolate for the topping and leave it to cool a little. Meanwhile, whip the cream until it is firming up and aerated but still soft and then add the vanilla and fold in the chocolate.
  8. Fill the crater of the cake with the chocolate cream, easing it towards the edges with a spatula. Arrange the robin eggs on top.

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