Ingredients
FOR THE CAKE
6 oz soft margarine
6 oz caster sugar
3 eggs, beaten
6 oz self-raising flour
1 grated rind and juice of 1 lemon
2 oz plain chocolate
FOR THE DECORATION
4 oz slightly salted butter
8 oz icing sugar, sifted
4 oz plain chocolate
3 tbsp apricot jam
4 large cadbury's flake bars
8 oz cadbury's mini-eggs
OPTIONAL
1 easter chicks
Directions
Preheat oven to 190C,375F,Gas Mark 5. 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 centre of cake with Mini-eggs.
Decorate with Easter chicks if liked.
Source: CHAT Magazine
Servings: 12 servings
Chocolate Nest Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as an idea can be found far back into history, at least as far into history as pharonic Egypt, and possibly even further than that. However, sadly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman chefs used many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. In the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, such as basil and coriander. These new herbs and spices was responsible for an increase in recipe manuscripts, some of which are kept safe in private cookery archives. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Nest Cake recipe.
