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Triple Chocolate Easter Egg Nest Cake

Triple Chocolate Easter Egg Nest Cake [G.F., dairy free]

  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes

Description

Recipe for the cake adapted from the cookbook “Cucina da Chef con Ingredienti Low cost” by Giulia Scarpaleggia. Idea for the nest adapted from Chew Town.


Ingredients

Triple Chocolate Cake:

  • 3 medium eggs, organic, free range, at room temperature
  • 120 g light brown sugar
  • 120 g dark chocolate (we used Valrhona), melted
  • 1 orange, juice and zest
  • 50 g extra virgin olive oil
  • 1/4 tsp orange blossom extract (optional)
  • 1/4 tsp pure vanilla extract
  • 100 g (1 cup) almond flour
  • 60 g (1/2 cup) brown rice flour
  • 40 g (1/3 cup) coconut flour
  • 8 g (2 tsp) baking powder
  • pinch salt

Chocolate Toppings:

Ganache:

  • 100 g dark chocolate (we used Valrhona)
  • 20 g unsalted butter

Topping:

  • 80 g chocolate shavings (milk or dark, we used Callebaut’s milk chocolate shavings)

Egg Nest:

  • 60 g dark chocolate
  • 20 g vermicelli noodles
  • a packet of small Easter eggs

Raspberry puree:

  • 1/2 cup fresh raspberries
  • 1 Tbsp maple syrup
  • Squeeze of fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Preheat the oven to 350° F (180°C). Butter and flour a bundt pan.
  2. In the bowl of a stand mixer or in a bowl using a hand held mixer, beat the eggs and sugar until light and foamy.
  3. Melt the dark chocolate in a bain-marie, then add the e.v.o. oil, the orange juice and zest, and extracts.
  4. Add the liquids to the egg mixture.
  5. Sift the flours, baking powder, and salt. Add slowly to the wet mixture, mixing lightly with a spatula.
  6. Pour the batter in the prepared bundt pan and bake in the preheated oven for about 25 minutes.
  7. To make the ganache, melt the butter and chocolate together in a bain-marie (water bath), stirring until completely combined. Spread on the cake. Let cool a bit, then sprinkle the chocolate shavings on top.
  8. To make the nest, melt the chocolate in a bain-marie (water bath), break up roughly the vermicelli noodles in the melted chocolate and mix with two forks till well coated. Transfer the chocolate coated noodles into a bowl lined with plastic wrap. Place a heavier smaller bowl on top of the noodles and place in the fridge to harden (at least 5/10 minutes).
  9. Remove the nest from the fridge, and take it out of the bowl mold. Place it on top of the bundt cake and fill it with the chocolate eggs.
  10. Serve a slice of the cake with some drops of raspberry puree.
  11. Enjoy and Happy Easter!

Notes

The texture of the gluten free triple chocolate cake is dense but soft and melt in your mouth, it keeps at room temperature in a domed cake stand for few days. If you want it not gluten-free, you can substitute the brown rice and coconut flour with 100 g of spelt flour.
Unfortunately, the nest is inedible, due to the uncooked vermicelli noodles, it is only for decoration.


Nutrition

  • Serving Size: 10-12 servings
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