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Easter Nest Torte

 Easter Nest Torte
In this delectable dessert, a luscious cake layer nestles rich mousse and chocolate "twigs." —Taste of Home Test Kitchen
12-14 ServingsPrep: 1 hour + chilling Bake: 15 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces semisweet chocolate, melted
  • FILLING:
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 1-1/4 cups 2% milk
  • 3 egg yolks, lightly beaten
  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 7 ounces semisweet chocolate, chopped
  • 1-1/4 cups heavy whipping cream
  • 20 to 30 small candy Easter eggs

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour, cocoa, baking powder and salt; gradually add to creamed
  • mixture and mix well.
  • Spread into a greased 9-in. springform pan. Bake at 350° for

2 of 2

Easter Nest Torte (continued)

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.
Nutritional Facts: 1 piece equals 426 calories, 28 g fat (16 g saturated fat), 126 mg cholesterol, 177 mg sodium, 43 g carbohydrate, 3 g fiber, 6 g protein.