Easter Nest Torte
Total TimePrep: 1 hour + chilling Bake: 15 min. + cooling
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large Nellie’s Free Range 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
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1-1/4 cups 2% milk
- 3 large 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
- 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 15-20 minutes or until a toothpick inserted in 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 29x5-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- 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.
Nutrition Facts1 piece: 426 calories, 28g fat (16g saturated fat), 126mg cholesterol, 177mg sodium, 43g carbohydrate (35g sugars, 3g fiber), 6g protein.
Apr 9, 2014
I';m thinking that I'll melt a bag of chocolate chips, Put some of the melted chocolate on one Twix bar and use that all around the edge instead of the chocolate strip. I can then use some of the extra melted chocolate for the "twigs" Do you think that'll work? Like the idea of adding Peeps. Thanks for telling me that it can be frozen. Only gave it one star because I didn't try his yet, but wanted to get this question to post
Mar 26, 2013
What's been changed? I'm trying to read the reviews and all it will let me do is rate it.
Apr 25, 2011
In the ingredient list for the filling, there should only be 3 egg yolks (not 3 whole eggs). We apologize for this error and it will be corrected soon.Taste of Home Test Kitchen
Apr 24, 2011
Great presentation - fun to make! Added PeePs to the eggs and it added to the fun!
Apr 23, 2011
The recipe called for 3 beaten eggs, but in the directions it says egg yolks, so I had already used the whole egg. The cake didn't raise very much at all. I probably waited too long to put the chocolate strip around the cake, but mine did crack. It does look pretty, but I am not sure how well you will be able to cut through chocolate rim when you are ready to serve it.
Dec 22, 2010
This is very rich. The texture didn't turn out as smooth as I'd like, and the recipe is fairly time-consuming.
Apr 5, 2010
It turned out beautiful! Defnitely be sure you set aside plenty of time to work on this, it takes some focus, but it is well worth it. I prepared the cake part earlier in the day, then later I did the mousse and finished it.
Mar 31, 2010
I have not made the torte itself, but I took the idea for the nest and used it on cupcakes. Turned out really cute!
Jan 14, 2010
This cake is excellent and so easy to make, it's a keeper, for sure. My family loves it for easter and we use it every year.
Aug 12, 2009
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