Directions (continued)

• 15-20 minutes or until a toothpick inserted near the center comes
• out clean. Cool for 10 minutes. Carefully run a knife around edge of
• pan to loosen. Remove sides and bottom of pan. Cool completely on a
• wire rack.
• From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold
• strip lengthwise in half. Place strip on a large sheet of waxed
• paper on a work surface. Spread melted chocolate evenly along one
• long edge of waxed paper strip; spread upward, making a wavy line to
• within 1/2 in. of other long edge. Let stand for 10-30 minutes until
• chocolate begins to set but is still pliable.
• Carefully lift waxed paper strip and wrap chocolate strip around cake
• with straight edge on the bottom. Do not remove waxed paper.
• Refrigerate until chilled. Meanwhile, cover three baking sheets with
• waxed paper. Drizzle remaining melted chocolate from a spatula over
• waxed paper in both directions. Chill for 10 minutes. Peel off waxed
• paper; break chocolate into 2-in. to 3-in. "twigs;" set aside.
• For filling, in a small saucepan, combine the sugar and cornstarch.
• Stir in milk until smooth. Cook and stir over medium-high heat until
• slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes
• longer. Remove from the heat. Stir a small amount of hot filling
• into egg yolks; return all to the pan, stirring constantly. Bring to
• a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
• In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
• Stir into custard until gelatin is dissolved. Add chopped chocolate;
• stir until smooth. Cover surface with plastic wrap; cool to room
• temperature.
• In a large bowl, beat cream until soft peaks form; fold into
• chocolate mixture. Carefully spoon over top of cake. Cover and
• refrigerate for 1-2 hours or until set. Remove waxed paper strip
• from side of cake. Position chocolate "twigs" around top of cake to
• create a nest. Arrange candy eggs in center. Yield: 12-14 servings.