The art of turning "good junk" into "great design"

Sunday, April 16, 2017

Nest Cake

I always like to try new recipes and this cake that I found on Pinterest looked simple yet elegant for our Easter dinner.  Who doesn't like chocolate?  However the recipe needed a few modifications to be able to make it in Canada.  If you like a dense chocolate cake, almost brownie like, with a whipped cream filling with a surprise crunch, and a ganache with just a hint of sweetness then this is the cake for you. I made the pavlova the cake and the nest the day before, and assembled it and refrigerated it for about 1 hour before serving. Try it out and let me know what you think.
                                                       
                                              
Chocolate Pavlova (This goes in the Whipped Filling)


  1. 3 egg whites, room temperature
  2. pinch of slat
  3. 3/4 cup icing sugar
  4. 1/s tsp lemon juice or vinegar
  5. 1 tsp cornstarch
  6. 1 TBSP cocoa powder

  1. Preheat the oven to 200  Line a rimmed cookie sheet with parchment paper.
  2. Beat egg whites and a pinch of salt until stiff but not dry. Then add icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy.
  3. Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
  4. Spread the meringue evenly onto the parchment
  5.  Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre.  Set aside to cool or you can even make it the day before.

Chocolate Yogurt Cake
1 1/2 cups flour
3/4 tsp baking soda
1/2 cup cocoa
1/2 cup brown sugar
1/2 cup Vanilla Greek Yogurt
1 Tbsp instant coffee
a Pinch of sea salt
3 eggs
1 cup melted butter

Preheat the oven to 325.  Grease and line two 8" round cake pans.

Combine flour, soda, cocoa and brown sugar.  Stir in the coffee, yogurt, eggs and melted butter. ( the batter will be quite thick) Divide the batter between the tow pans and smooth the top.  Bake for 15 -20 minutes or until inserted skewer comes  out clean. ( This is where my recipe differs from the original- do not over bake)  Remove and cool completely



Egg Nest
1 cup vermicelli noodles
1/2 cup chocolate
Cadbury Easter eggs or Jelly Beans

While the cake is cooling, make the nest.  Break up the vermicelli noodles into pieces to make the nest. Melt 1/2 cup chocolate (I had some leftover Christmas chocolate) in the microwave at medium power.  Pour chocolate over the noodles  and stir to coat.  Line a small bowl with saran wrap and press the chocolate noodles into the bowl to form a
nest.  Place a smaller bowl on top and place in the fridge to
harden.








Whipped Filling
Pavlova broken into bite sized pieces
1 cup whipping cream
2 Tbsp sugar
1/2 cup chopped hazel nuts

Whip the cream until soft peaks form.  Add the sugar and whip again until soft peaks form.  Stir in the meringue and the hazel nuts.  Spread filling between the two cake layers.

Ganache
8 ounces semisweet chocolate
1 c whipping cream
1/2 cup icing sugar
Pinch of coarse salt

Coarsely chop the chocolate and place in bowl.
Bring the cream to a boil over medium high heat.  Pour over the chocolate and let stand for 10 minutes-  DO NOT STIR
After 10 minutes, stir with a whisk until smooth and shiny.  Add the icing sugar slowly and continue to whisk.
Pour over assembled cake and allow the ganache to slide down the sides.

Place your nest on top of the cake and wait for the oohs and ahhs.


 Happy Easter




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