Chocolate Nest Cake
6 oz. Soft Margarine
6 oz. Caster Sugar
3 Eggs, Beaten
6 oz. Self-Raising Flour
Grated Rind and juice of 1 lemon
2 oz. Plain Chocolate
4 oz. Slightly Salted Butter
8 oz. Icing sugar, Sifted
4 oz. Plain chocolate
3 T. Apricot Jam
4 lg. Cadbury's Flake Bars
8 oz. Cadbury's Mini-eggs
Preheat oven to 375° F. Put margarine, caster sugar, eggs and
self-raising flour in a bowl. Combine ingredients, then beat well
until mixture is light in color and texture. Stir in orange rind and
half of the juice.
Break up chocolate for cake. Place on a plate over a pan of
simmering water until completely melted. Stir chocolate through cake
mixture so that it is streaked. turn mixture into a greased 9 inch
ring tin and spread level.
Bake cake in preheated oven for 30 minutes until spongy to touch.
Turn on to a wire tray and leave to cool. Beat butter until soft,
then gradually beat in icing sugar and remaining orange juice.
Melt chocolate for decoration, as before, and beat into buttercream
to make a smooth mixture. Split cake in half. Spread both halves
with jam and sandwich back together.
Place cake on a plate and, using a small palette knife, spread
chocolate buttercream over surface, leaving it rough in appearance.
Using a sharp knife, cut flake bars into long pieces and arrange
over cake to give a nest effect. Fill center of cake with Mini-eggs.