Recipe Details

Summary

Name: Chocolate Nest Cake

Category: Easter

6 oz Soft Margarine

6 oz Caster Sugar

3 Eggs, Beaten

6 oz Self-Raising Flour

Grated Rind and juice of 1 lemon

2 oz Plain Chocolate

The Decoration:

4 oz Slightly Salted Butter

8 oz Icing sugar, Sifted

4 oz Plain chocolate

3 tb Apricot Jam

4 lg Cadbury's Flake Bars

8 oz Cadbury's Mini-eggs

Preheat oven to 375 degrees F.

Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine

ingredients, then beat well until mixture is light in colour and texture. Stir in

orange rind and half of the juice.

Break up chocolate for cake. Place on a plate over a pan of simmering water

until completely melted. Stir chocolate through cake mixture so that it is

streaked. turn mixture into a greased 9 inch ring tin and spread level.

Bake cake in preheated oven for 30 minutes until spongy to touch. Turn on to

a wire tray and leave to cool. Beat butter until soft, then gradually beat in

icing sugar and remaining orange juice.

Melt chocolate for decoration, as before, and beat into buttercream to make

a smooth mixture. Split cake in half.

Spread both halves with jam and sandwich back together. Place cake on a

plate and, using a small palette knife, spread chocolate buttercream over

surface, leaving it rough in appearance.

Using a sharp knife, cut flake bars into long pieces and arrange over cake to

give a nest effect. Fill center of cake with Mini-eggs.