Giant Easter nest
Serves 12-16 | prep 30 mins | total time
Giant Easter nest
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Serves 12-16 | prep 30 mins | total time
This chocolate nest cake is the perfect Easter showstopper! Decorate with eggs of various sizes, kids will love to help
Rate
Nutritional information (per serving)
Calories
428Kcal
Fat
21gr
Saturates
13gr
Carbs
53gr
Sugars
36gr
Fibre
3gr
Protein
4gr
Salt
0.5gr
Ingredients
For the nest walls
- 1 tsp groundnut oil, for greasing
- 200g milk chocolate, chopped
- 100g dark chocolate, chopped
- 100g butter
- 150g golden syrup
- 7 shredded wheat biscuits, crushed
For the middle of the nest
- 100g milk chocolate, chopped
- 50g dark chocolate, chopped
- 50g butter
- 75g golden syrup
- 75g glacé cherries, halved
- 75g sultanas
- 100g digestive biscuits
Step by step
Get ahead
The nest keeps for 3-4 days in the fridge. Remove from the fridge 45 minutes before serving. Decorate with eggs and serve.
- Grease and line the base and sides of a 20cm springform tin with the groundnut oil and baking paper. In a saucepan over a low heat, melt together the milk chocolate, dark chocolate, butter and golden syrup for the nest walls. Once fully melted, add the crushed shredded wheat and stir to coat completely. Press the shredded wheat mixture around the sides of the lined tin, to a thickness of 1-1.5cm. It doesn’t have to be even in height.
- Now make the middle of the nest. Wipe the pan to remove any pieces of the shredded wheat then add the 2 kinds of chocolate, butter and golden syrup and melt on a low heat. Once melted, add the cherries and sultanas and break in the biscuits, keeping the pieces chunky.
- Pour this mixture into the middle of the nest and spread to make a slight dip in the middle. Smooth over the top of the nest walls to join the filling. Leave to set firm in the fridge, which will take about 2 hours. Once set, decorate with chocolate eggs and slice to serve.
More Easter baking ideas
Mini Egg cake
Creme Egg fondants
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Giant Easter nest cake
