Ingredients ganache
- 75 gram dark chocolate
- 75 gram dairy butter
- 75 gram heavy cream
Ingredients cake
- 200 gram dark chocolate
- 125 gram dairy butter
- 100 gram sugar
- 3 eggs
- 80 gram all-purpose flour
- Easter eggs of your choice
Kitchen equipment needed
- 2 small saucepans
- whisk
- optional: standmixer or use a whisk
- silicone spatula
- oven
- 2 piping bags without nozzle
- silicone kitchen brush
- 12 mini cake pans
Preparation — 15 minutes
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.
Finishing the chocolate Easter nests — 30 minutes
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!
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