FLOURLESS EASTER NEST CAKE

MAKES 1 X 20CM CAKE 250g unsalted butter diced plus extra for the tin 250g dark chocolate (about 50 per cent cocoa) broken into pieces 6 medium eggs separated 120g golden caster sugar FOR THE TOP 100g dark chocolate (about 50 per cent cocoa) broken into pieces 3 tablespoons cooled strong black coffee mini Easter eggs 1 Preheat the oven to 180C/160C fan/gas 4 and butter a 20cm loose-bottomed cake tin 7cm-9cm deep. Gently melt the butter and chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally. 2 Meanwhile, whisk the egg yolks with half the sugar in a large bowl for several minutes until pale, thick and creamy. You can do this in a food processor and then transfer the mixture to a large bowl. 3 In a separate clean bowl, whisk the egg whites until stiff using an electric whisk. Gradually whisk in the remaining sugar in three goes, mixing for about 20 seconds with each addition so that you end up with a stiff glossy meringue. Fold the melted chocolate mixture into the egg yolk mixture, then carefully fold in the meringue in two goes. Pour the mixture into the prepared tin and give it a couple of taps on the worktop to bring up any large bubbles. 4 Bake for 1 hour until a skewer inserted in the centre comes out clean, or with just a few moist crumbs clinging to it. Run a knife around the edge and leave the cake to cool in the tin. It will sink in the centre and collapse so you end up with a crater surrounded by chocolatey peaks. 5 For the top, melt the chocolate in a bowl set over a pan with a little simmering water in it. Whisk in the coffee until you have a smooth glaze. Remove the collar, but leave the cake on the base of the tin. Transfer to a plate or cake board and drizzle the icing over the cake, allowing it to trickle down the sides. Set aside in a cool place overnight. To serve, fill the centre with mini eggs (a few crushed, if wished) of your choice. The cake will keep well lightly covered or in a container for several days. It is also good eaten chilled.