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We had a wonderful Easter and I hope you did too. We gathered at my brother’s home, Zio Carmine. He prepared some delicious lamb, a tradition in our family, which he grilled on the BBQ. Our first this year! Yay!


My sister, Zia Franca, prepared some scrumptious potatoes, succulent rapini, delicious roasted red peppers and a beautiful green salad.




I made dessert. As per my lovely daughters, it just wouldn’t be Easter without this Chocolate Egg Nest Cake from Nigella Lawson’s book, “Feast”. So rich and full of chocolatey goodness. Ultra moist and decadent. You’ve got to try this!


for the cake:

250 grams of dark chocolate, chopped

125 grams of unsalted butter

6 eggs, 2 whole and 4 separated into yolks and whites

175 grams of sugar, 75 g for the yolks, 100 g for the whites

1 teaspoon of pure vanilla extract

Melt the 250 g of chocolate with the butter, using the double boiler (bain marie) method. Set aside to cool as you proceed with the next steps.



IMG_1676Whisk the 4 egg whites until firm. Gradually add the 100 g of sugar and whisk until they hold their shape and have a little shine to them. You can use a stand mixer or a hand-held one.

In a separate bowl, whisk together the 2 whole eggs with the 4 yolks, the 75 g of sugar and the vanilla extract. Gently fold in the chocolate mixture.



Add a dollop of the egg white mixture and stir briskly. Gently fold in the remaining egg white mixture, in three goes.



Butter the bottom only of a 23 cm springform pan. You can also just add parchment paper on the bottom if you prefer. Pour into tin. Bake in a 350 degree F/180 C oven for about 35 to 40 minutes. I baked mine for 35. It should no longer be wobbly on the surface. Remove from oven and allow to cool on a wire rack. The cake will sink in the middle as it cools and the sides will crack and splinter. No need to panic. That’s the look we’re going for.ย ย IMG_1702

As the cake cools, whip up the scrumptious frosting.

for the frosting:

125 grams of dark chocolate, chopped

250 ml of 35% cream

1 teaspoon of pure vanilla extract

1 small package of mini chocolate Easter eggs for decorating, optional

Melt the chocolate using the same method as above and allow to cool. Whip the cream until firm. Add the vanilla and fold in the melted chocolate.ย Fill the crater of the cake with the cream, easing it out gently towards the edges of the cake with a rubber spatula. Arrange the little Easter eggs on top. Cute, no?


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