Name: Chocolate Nest Cakes
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: Serves 12
Ingredients: 200g high-quality dark chocolate (70% cocoa), chopped; 175g unsalted butter, softened, plus extra for greasing; 175g caster sugar; 3 large eggs, at room temperature; 150g self-raising flour, sifted; 25g cocoa powder, sifted; 100g milk chocolate, melted for drizzling; 100g shredded wheat or chocolate shavings for the nests; 36 mini chocolate eggs for decoration; 1 teaspoon vanilla extract; 2 tablespoons milk

Instructions

Prepare the oven and molds

Preheat the oven to 180°C (350°F). Grease a 12-hole muffin tin or line with paper cases. Make sure all ingredients are at room temperature for the best results.
Melt the chocolate

Place 150g of the dark chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly.
Make the cake batter

In a large bowl, cream together the butter and sugar until pale and fluffy, about 3-4 minutes. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Stir in the vanilla extract, melted chocolate, and milk.
Combine dry ingredients

Sift the remaining flour and cocoa powder together, then fold gently into the chocolate mixture until just combined. Be careful not to overmix as this will make the cakes dense.
Bake the cakes

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Create the chocolate nests

Crush the shredded wheat into small pieces or prepare chocolate shavings. Melt the remaining dark chocolate and the milk chocolate together. Mix the shredded wheat/chocolate shavings with most of the melted chocolate, reserving some for drizzling.
Decorate the cakes

Once the cakes are completely cool, spoon the chocolate nest mixture on top of each cake, creating a nest-like depression in the center. Drizzle with the reserved melted chocolate for extra texture and shine.
Add the finishing touches

Place 3 mini chocolate eggs in the center of each nest. Allow the chocolate to set before serving, or speed up the process by placing in the refrigerator for 10-15 minutes. Store in an airtight container for up to 3 days.

Chocolate Nest Cakes

Ingredients

Instructions

Nutritional Information