Easter Nest Torte Recipe

Posted by
Rate It!
Easter Nest Torte
Add your photo!
Ingredients
18
Count
Nutrition
445
Calories
Total time
15
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack.
  3. From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.
  4. Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2-in. to 3-in. twigs; set aside.
  5. For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  6. In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.
  7. In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate twigs around top of cake to create a nest. Arrange candy eggs in center. Yield: 12-14 servings.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 444.88 Kcal (1863 kJ)
Calories from fat 229.2 Kcal
% Daily Value*
Total Fat 25.47g 39%
Cholesterol 106.17mg 35%
Sodium 95.51mg 4%
Potassium 248.35mg 5%
Total Carbs 51.98g 17%
Sugars 28.12g 112%
Dietary Fiber 4.41g 18%
Protein 6.89g 14%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 2.1mg 12%
Calcium 81.7mg 8%
Amount Per 100 g
Calories 297.98 Kcal (1248 kJ)
Calories from fat 153.52 Kcal
% Daily Value*
Total Fat 17.06g 39%
Cholesterol 71.11mg 35%
Sodium 63.97mg 4%
Potassium 166.35mg 5%
Total Carbs 34.82g 17%
Sugars 18.83g 112%
Dietary Fiber 2.96g 18%
Protein 4.62g 14%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 1.4mg 12%
Calcium 54.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top