These aren't hard to make but its a recipe in two halves, part one, the tops which are crispie cereal chocolate nests with eggs, and part two the lovely light moist little chocolate cakes that support the nest. Top tip; when making these is to make sure you grease the tins for the crispie nests VERY thoroughly (or use cake release spray) as the nests are tricky to get out, thats not a part of this recipe to let the kids do.
This recipe will make between 18 and 24 depending on how generous you are, and if any nests break...there may be nest casualties, no problem just eat those as you go along. If its snowing in your neck of the woods over the holidays add a dusting of icing sugar for authenticity!
PS. If you don't fancy these for Easter and post Easter are overwhelmed with chocolates and sweets, there is always a chocolate pizza to make.
Happy Easter everyone!Ingredients:
for the nests
Half of 1 very large (390g) bar chocolate
2/3 bags small chocolate eggs
Crispy cereal (plain or chocolate will do)
for the cakes
3 free range eggs
200g caster sugar
200g soft margarine
150g self raising flour
50g cocoa powder
1 heaped tsp baking powder
1 teaspoon vanilla extract
Icing sugar to dust (if you've still got snow)
Start by making the nests.
1. Grease two small (12 hole) cake tins within an inch of their lives...or use cake release spray.
2. Take about 250g of the bar of chocolate and break into squares and put into a large bowl. I microwave mine to melt it but this doesn't take long and I'd do it in bursts of 1 minute at first, then additional 30 seconds. Stir in between to melt the chocolate squares.
3. When your chocolate has melted its time to add the crispy cereal. I haven't stated an amount in the recipe as I just keep adding until the chocolate has vanished into the cereal. It must be very well coated in chocolate though.
4. Make the nests by putting a spoonful of the chocolate crispie mix into each well of the cake tray. Use a teaspoon to make a small well in the centre of each one. Add 3 chocolate eggs to each nest while the chocolate is still wet. Now leave these to one side to go cold and to set.
Make the cakes next.
6. Take 2 (12 hole) muffin tins and place paper cases in each hole. Pre heat the oven to 180C fan.
7. Put ALL the cake ingredients (except the icing sugar) into a stand food mixer or food processor or use a hand mixer to beat everything until well mixed.
8. Add a generous spoonful of cake batter into each of the paper cases.
9. Bake in the oven for 15 minutes. Once baked remove and allow to cool.
10. Take the crispie nests from the cake tins. This is a tricky job, I used a palette knife to carefully release the nests by running the knife around the outside.
11. Melt the remaining chocolate in a bowl in the microwave.
12. To assemble use a palette knife to smooth melted chocolate on top of each cake, with the chocolate still wet place a nest on top. If your cakes are very risen level the top by using a sharp knife to remove the top as these nests sit best on flat topped cakes.
13. Dust with icing sugar for an authentic Easter look.