For many of us, Easter conjures up images of bunnies, eggs, a lovely long weekend and the chance to indulge our chocolate obsession.
But for many others, Easter retains its religious significance as one of the most important days in the Christian calendar, commemorating the death and resurrection of Jesus and symbolising the beginning of new life.
Hens’ eggs, a forbidden food during the final week of Lent, were traditionally hard-boiled and then decorated to be given as gifts or, as legend tells, distributed by the Easter bunny, then sometimes consumed.
Save the real eggs for breakfast and serve up this chocolatey nest for tea. Just make sure there are enough Creme Eggs to go around!
Publication: A Year of Cake – page 61.
Creme Egg Bundt Cake
- cake release spray, for the tin
- 1 bundt pan size 23cm x 10cm This recipe used the Nordicware Chiffon Bundt Pan.
- 100 g dark chocolate minimum 50 per cent cocoa solids, broken up
- 250 g self-raising flour
- ½ tsp baking powder
- 200 g unsalted butter softened
- 250 g golden syrup sugar or golden caster sugar if unavailable
- 3 large eggs
- 1 tsp vanilla paste or vanilla extract or the scraped seeds of 1 vanilla pod
- 150 ml buttermilk
Ganache and Topping
- 300 g dark chocolate minimum 50 per cent cocoa solids, finely grated or chopped
- 200 ml double cream
- 6 Cadbury Creme Eggs or similar
- few squares of milk chocolate to finish
- Preheat the oven to 190°C/fan 170°C/gas 5. Spray a 23 x 10cm Bundt tin with cake release spray. (I used the Nordic Ware Chiffon Bundt pan for this cake as it gives a lovely raised nest effect but do use whatever Bundt tin you have; just make sure the dimensions are similar).
- Melt the chocolate in a bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Take the bowl off the heat and leave the chocolate to one side to cool but do not let it set.
- In a separate bowl, sift the flour and baking powder together. Set aside.
- In a large bowl, beat the butter and sugar using a wooden spoon or electric whisk, until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of the flour mixture with the final egg to help prevent curdling. Add the remaining flour and mix until well combined. If using a whisk, do this on a low speed so as not to overwork the gluten in the flour.
- Add the vanilla paste, buttermilk and cooled melted chocolate and mix until well combined (again on a low speed if using a whisk).
- Pour the batter into the tin and bake in the centre of the oven for 50–55 minutes or until a skewer inserted in the cake comes out clean.
- Leave to cool in the tin for 10–15 minutes before very carefully turning out on to a wire rack to cool completely.
Make the Ganache
- For the ganache, place the chocolate in a heatproof bowl. Heat the double cream to boiling point, then pour the cream over the chocolate. Leave to infuse for a few moments, then very carefully start to stir the mixture to combine the two until a ganache has formed.
- If you find there are still a few lumps of undissolved chocolate, you could use the heat from a hair dryer to complete the process. Try to avoid placing the ganache over direct heat or you will burn the chocolate.
- Pour some of the ganache down the centre hole of the Bundt to create the floor of the nest. Leave this to set (it will take about 3–4 hours), then transfer the remaining ganache to a piping bag fitted with a rosette piping nozzle.
- Pipe the ganache along the top of the cake allowing some of it to run down the sides. Please note that some of the ganache will set inside the nozzle but this adds to the twiggy nest effect as it tries to squeeze out of the sides.
- Remove the foil from the Creme Eggs and carefully place them into the nest. Grate chocolate shavings over the whole cake.