Easter Egg Nest Cake

for the cake

• 8 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 6 egg, 2 whole and 4 separated
• 1/3 cup sugar, for the egg mixture
• 1/2 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 other egg shaped easter candies

Directions

1. 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. 2

   Melt the 8 oz. chocolate with the butter in a double broiler or a microwave and then set aside to cool slightly.

3. 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. 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. 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. 6

   To finish the cake, carefully remove the pan and place on a plate or cake stand.

7. 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. 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.