It’s been exactly one month since my husband’s name day and I did not yet manage to post any of the recipes I made that day.
I wanted to make something special on that day and all the recipes were of my own inspiration.
The most difficult of all was the cake. I’ve never ever made something as difficult as this cake but it was worth every effort I put into it.
I started the preparation from the previous day. I first made the chocolate pieces which formed the nest and then I baked two sponges:
Chocolate pieces to form the nest:
- 200 grams Pure Dark chocolate
- 200 grams Cooking chocolate
- 2 teaspoons butter
- 100 ml light fresh cream
In a bain marie (double boiler), melt the chocolate and when it melts, add the butter and the fresh cream and mix.
Spread the chocolate on parchment paper to make a very thin layer. Allow to cool, carve with a knife and place in the deep freezer (preferably on a flat surface) for at least three hours. You may then remove them into a bowl and store in the refrigerator.
The quantity I made was more than I needed, and if you use half the above quantity it will be enough. The remaining was not waisted as it can be stored for a long time in the refrigerator to be used in other recipes.
For each sponge cake
- 60 grams of cocoa
- 140 grams of self raising flour
- 175 butter
- 175 sugar
3 eggs, at room temperature
- 1 teaspoon Vanilla extract
- Pinch of salt
Preheat the oven to 180°C.
Beat butter with sugar at full speed and add eggs one at a time. When adding each egg, reduce speed to minimum, beat for a minute at high speed and continue until all eggs have been incorporated, not forgetting to scrape the bowl, if needed. Add vanilla extract and then the flour mixed with cocoa and salt.
Line a 26 cm spring form baking tin with parchment paper. Bake cake for about one hour or until a toothpick inserted in the middle comes out clean.
Repeat the same procedure for the second sponge cake. However, if you don’t want to make a big cake then only make one sponge cake and bake it in a smaller cake pan and when it cools down, cut it in two pieces.
Preparing eggs for cuckoo’s nest:
- 100 grams white chocolate
1 teaspoon butter
- 50 ml whipping cream
1 packet of maltesers’ chocolates
Melt the chocolate the same way as above. Remove from double boiler and keep mixing chocolate (for about five minutes) until it begins cooling down. Add the maltezers and when each one is coated with chocolate place on parchment paper and when done put them in the deep freezer until they set.
Place remaining white chocolate back in the double boiler and keep it in a melted stage as it will be used in the filling.
For Filling and Frosting:
- 2 x 250 ml whipping creams 35%
- 1 cream cheese 250 grams
- leftover chocolate from eggs
1 – 2 teaspoons icing sugar (depending on if you want it sweet or not). I did not use any.
- 1 teaspoon vanilla extract
Whip the two creams and when they start to set, add the cream cheese, vanilla and icing sugar. Finally add remaining white chocolate a spoonful at a time and whip them all together.
Putting cake together
1/2 cup of Cherry brandy
1/2 cup of sour cherry syrup (or any other syrup you have available at home)
I used an equal amount of Cherry brandy mixed with sour cherry syrup to wet the sponge cakes.
I then added 1/3 of the cream on top of the sponge cake and with the remaining cream I covered the cake.
Take out of the freezer your dark chocolate pieces and each piece may then be cut into smaller pieces. Leave the center of the cake empty for the eggs and start shaping the nest moving from the center in a circular direction until all chocolate pieces have been placed. Put the cake in the refrigerator and when the eggs have set place them in the center.
I must say that this was one of the best cakes I ever made.
See some of the remaining recipes which will be posted tomorrow:
Stuffed psaronefri (I hope the word is correct griskin), with
Spanakopitakia (small spinach pies),
and potatoes with green olives.
I am sending this recipe to The Ultimate Chocolate Cake Challenge, hosted by of Not Quite Nigella.
I am also sending it to Aparna, of My Diverse Kitchen, who is Celebrating the one year of posts. Happy blogoversary Aparna.
I am also submitting this recipe to Srilekha, of Me and My Kitchen, who is hosting the Event Sweets.