Easter Nest With Three Chocolates: An Easy Recipe

To celebrate Easter, the festival of chocolate par excellence, we suggest you revisit the traditional buttercream-based Easter nest in the form of a delicious cocoa-rich cake. Here's an easy recipe to make an Easter nest with three chocolates as pretty as it is delicious.


Here are the ingredients needed to make a Three Chocolate Easter Nest for 6 people:

For the cake
2 vanilla yogurts
1.5 jars of sugar
4 jars of flour
1 packet of yeast
30 g unsweetened cocoa
3 large eggs
half a jar of olive oil
a knob of butter for the mold
half a grated tonka bean (optional)

For the glaze
100 g dark chocolate
3 tablespoons water
1 teaspoon grapeseed oil
40 g milk chocolate
40 g white chocolate
2 tablespoons of milk

chocolate Easter eggs for decoration

Preparation of the cake

This Easter nest with three chocolates is prepared on the basis of a simple yogurt cake flavored with cocoa and baked in a savarin mold (crown-shaped mold).

This Easter cake is easy to make, but it is best to prepare it the day before so that the icing has time to dry.

1- Pour the yogurt into a bowl and keep a jar to measure the other ingredients. Wash and dry the measuring jug carefully.

2- Add the sugar, then sift in the flour, baking powder and cocoa.

3- Alternate these dry ingredients with the whole eggs, mixing well with each addition to obtain a homogeneous paste. Flavor the cake by grating half a tonka bean into the batter (optional).

4- Add the olive oil last and mix well.

Copyright: Audrey Vautherot

5- Preheat your oven to 150°C.

6- Pour the batter into a buttered crown mold.

Copyright : Audrey Vautherot

7- Bake this cocoa crown cake for 40 minutes and let it cool before unmolding it onto a wire rack.

Copyright: Audrey Vautherot

Preparation of the glaze

While the cake is cooling, prepare a dark chocolate mirror icing.

1- Break the dark chocolate into a small saucepan and add 2 tablespoons of water.

2- Melt over very low heat, stirring constantly. At the end of cooking, add a tablespoon of cold water if the glaze seems too thick.

3- When the chocolate is well melted and shiny, turn off the heat and add the grape seed oil off the heat. Your glaze should be very smooth and shiny.

Copyright: Audrey Vautherot

4- Pour this frosting over the chilled crown cake, using a soft marysee to spread it evenly.

Copyright : Audrey Vautherot

5- Let set for about 15 minutes, the time it takes to melt the white and milk chocolates.

6- Melt the milk chocolate over very low heat with a tablespoon of milk, stirring constantly.

7- Using a feathered spoon or a simple teaspoon, drizzle the milk chocolate all around the crown.

8- Repeat steps 6 and 7 with the white chocolate until your three-chocolate Easter nest looks like the picture below.

Copyright: Audrey Vautherot


1- Let the three chocolate icing dry overnight. The milk and white chocolate drips will come out as it dries.

Copyright: Audrey Vautherot

2- Put the finishing touches on your three chocolate Easter nest by filling it with multi-colored Easter eggs.

Copyright: Audrey Vautherot

Happy Easter to all!

Author: Audrey
Copyright image: Audrey Vautherot
Tags: Easter, cake, nest, Chocolate, cocoa, milk chocolate, mold, glaze, heat, dark chocolate, White Chocolate, Icing, Milk, water, yogurt, Easter Eggs, batter, tablespoon, teaspoon, Melt, tonka bean, Olive oil, jar, flour, eggs, sugar, Cooling, mirror, saucepan, rack, COLD, Grape seed oil, frosting, Vanilla, spoon, packet, Wire, grapeseed oil, Butter, knob, baked, jug, sift, Baking powder, homogeneous, yeast, oven, 40 minutes, drizzle,
In French: Le nid de Pâques aux trois chocolats : une recette facile
En español: Nido de Pascua con tres chocolates: una receta fácil
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