Taste of Home
Easter Nest Torte
TOTAL TIME: Prep: 1 hour + chilling Bake: 15 min. + cooling
YIELD: 16 servings.
In this delectable dessert, a luscious cake layer nestles rich mousse and chocolate "twigs." Your guests won't be able to get enough of this unique Easter nest cake recipe. —Taste of Home Test Kitchen
Ingredients
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1/2 cup butter, softened
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1/2 cup sugar
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2 large eggs, room temperature
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1/2 cup all-purpose flour
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1/3 cup baking cocoa
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1 teaspoon baking powder
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1/4 teaspoon salt
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8 ounces semisweet chocolate, melted
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FILLING:
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1/4 cup sugar
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1 teaspoon cornstarch
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1-1/4 cups 2% milk
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3 large egg yolks, lightly beaten
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1 envelope unflavored gelatin
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3 tablespoons cold water
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7 ounces semisweet chocolate, chopped
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1-1/4 cups heavy whipping cream
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20 to 30 small candy Easter eggs
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
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2.
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.
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3.
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 1 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.
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4.
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 3 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".
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5.
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.
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6.
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.
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7.
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 Facts
1 piece: 385 calories, 24g fat (14g saturated fat), 96mg cholesterol, 142mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 6g protein.
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