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Le Chaudron recipe
Nid de Pâques au chocolat
Chocolate Easter nest cake
⏱ 60 minServes 8Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)dark chocolate
4eggs
150 g (5 oz)sugar
100 g (3½ oz)butter
80 g (3 oz)flour- 150 g (5 oz)small chocolate eggs
200 ml (¾ cup)heavy cream
- 200 g (7 oz) dark chocolate
- 4 eggs
- 150 g (5 oz) sugar
- 100 g (3½ oz) butter
- 80 g (3 oz) flour
- 150 g (5 oz) small chocolate eggs
- 200 ml (¾ cup) heavy cream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the dark chocolate with the butter over a water bath and let cool slightly.
- Whisk the eggs and sugar until pale, then add the melted chocolate and sifted flour.
- Pour into a lined pan and bake at 180 °C (350 °F) for 25 minutes.
- Let cool. Make a ganache by pouring the hot cream over the remaining chopped chocolate.
- Cover the cake with ganache, making a hollow in the center like a nest.
- Fill the hollow with the chocolate eggs and chill.
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