Creme Egg Anti-Gravity Easter Brownie Nest
A truly decadent Easter cake - fudgy brownie smothered in rich chocolate ganache in a cadbury flake nest. With a chocolate easter egg cracked over the top, spilling homemade creme egg filling all over the top!
For the brownie:
- 115g unsalted butter
- 100g dark chocolate
- 50g sugar
- 125g brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 50g cocoa powder
- 1/2 tsp baking powder
- 115g plain flour (AP)
For the ganache:
- 250g dark chocolate (min 74% cocoa)
- 350ml double cream
- pinch of salt
For the nest:
- The above ganache
- 12 Cadbury flake bars
For the Creme Egg filling:
- 1kg Icing sugar (confectioners/powdered)
- 125ml water
- 2 tbsp golden syrup (or glucose/corn syrup)
- 1 tsp vanilla extract
- 3 drops of orange food colouring (or 2 yellow and 1 red)
To construct the cracked egg:
- 1 medium sized chocolate easter egg
- 2 wooden cake dowels, about 8" in length
- The creme egg filling above
- Two large piping bags (or zip lock bags with the corner snipped off)
- Creme eggs/mini creme eggs
- Fluffy easter chicks
To make the brownie:
- Preheat the oven to 180C/350F. Line a 6" round cake tin with foil, with overhanging edges for easy removal.
- Melt the butter, white sugar and chocolate in a bowl in the microwave in 30 second intervals, stirring in between each interval. Or in a double boiler. Set aside.
- Put the brown sugar in a bowl and pour over the melted butter/sugar/chocolate mix and beat together with a wooden spoon. Beat in the eggs, vanilla and salt.
- Sift the cocoa over the top, then add the flour and baking powder. Beat until combined.
- Pour into your prepared cake tin and bake for 30 minutes, until set on top and a skewer comes out with moist crumbs (but no wet batter).
- Cool in the tin on a wire rack, remove from tin and wrap tightly in foil until ready to assemble cake.
To make the ganache:
- Finely chop the dark chocolate and put in a heatproof bowl.
- Put the cream in a small saucepan and bring to a gentle boil over a medium heat. Pour half of the hot cream over the chopped chocolate and let sit for 1 minute. Pour the rest of the cream over, add a pinch of salt and stir with a rubber spatula until smooth. Leave to cool in the fridge for at least 30 minutes.
- Once cooled, whip the ganache with a balloon whisk or electric beater until thickened slightly - about 3 minutes.
To assemble the nest:
- Use a sharp knife to cut your flakes into three parts.
- Cover the brownie in the ganache, making sure all of the sides are completely covered.
- Place a layer of flakes around the bottom. Then add another layer, out of line with first layer to make a stacked pattern. Once you get to the top layer, use extra ganache as "cement" if needed. Leave in a cool place to set while you make the creme egg filling. Save any left over ganache for assembling the cracked egg.
To make the creme egg filling:
- Put the icing sugar, water, golden syrup and vanilla extract in a large saucepan and put on a low heat. Stir together and cook for for 1-2 minutes, until smooth. Add more sugar or water to adjust consistency as needed. You want it to be thick, but still able to flow.
- Transfer 1/4 of the mixture to a small bowl and stir in the food colouring.
To assemble the anti-gravity cracked egg (see photos below recipe):
- Put your cake dowels in the centre of the cake, next to each other but push them in at angles so they're going apart upwards.
- Unwrap your easter egg and carefully split it in two.
- Put a dollop of ganache on top of the cake dowels. Then position your egg halves on top and press down. Remove them and add a dollop of creme egg filling on the spots of ganache inside the egg halves. Then spread ganache on the edges of the egg halves that are gonna meet. Place the halves back on top, and push the halves together where the ganache is. Hold for about 30 seconds. It may take a bit of balance but they should hold now.
- Spoon the white creme egg filling into a piping bag and snip off the end. Carefully pipe the filling as high up the cake dowel, underneath the egg halves, as you can. Pipe a good amount and let it run down the dowels. You can also pipe some inside the actual egg halves. Then pipe some along the centre of the dowels, where they start to meet. Add as much as you can to get as thick a stream as you can. Lots will flow down and cover the top of the nest, you shouldn't need to add any to the bottom but you always can if enough hasn't flown down.
- Now spoon the orange/yellow creme egg filling into another piping back and snip off the corner. Do the same as you did with the white, but a smaller amount. Let it flow down again and it should create a nice little pool in the centre. Use your judgement on how much orange/yellow to add.
- Now decorate with creme eggs and easter chicks however you like!
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/creme-egg-anti-gravity-easter-brownie-nest/