Nest egg

nest egg
9 Item



1.Preheat oven to 180°C (160°C fan forced). Line nine holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Blend cocoa with the water in medium bowl until smooth. Stir in chocolate, butter, sugar, ground hazelnuts and egg yolks.
3.Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture in two batches. Pour ⅓ cups of mixture into paper cases.
4.Bake 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Make dark chocolate ganache. Bring cream to the boil in small saucepan, remove from heat. When bubbles subside, stir in chocolate until smooth. Cool 15 minutes.
6.Spread cold cakes with ganache.
7.Break Flake into pieces; push gently into ganache to make nests. Position three sugared almonds in centre of each nest.

We used blue sugared almonds, available from confectionery and speciality nut shops, but you can use any colour you like.


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