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Start with a ganache, this is very easy by combining dark chocolate with dairy butter and heavy cream in a small saucepan. Slowly heat the mixture and stir with a whisk until it's smooth.
Let it cool off completely. Meanwhile add 200 gram dark chocolate and 125 gram dairy butter to a second small saucepan and slowly melt them. Stir the eggs and sugar with a whisk or standmixer in a bowl.
They don't need to be very light and fluffy, just combined very well. Add the chocolate and butter mixture and then gradually add 80 grams of flour.
Pre-heat the oven to 160 degrees Celsius and coat the cake pans with butter.
Add the batter to a piping bag, you can also use a spoon but that would be less easy, and fill the cake pans about halfway with the batter. Bake the cakes for about 10 to 15 minutes, the exact time depends on the oven and the size of the cakes.
Make sure to not overcook them, otherwise they will become dry. Let them cool off completely. Add the ganache to a piping-bag without nozzle and create a 'nest' on the cakes.
Add a few chocolate Easter eggs and serve immediately, enjoy!