Flourless Chocolate Bird's Nest Cake for Spring

As Easter and Passover approach, this flourless chocolate cake makes a stunning centerpiece — or a very impressive gift. It combines a dense, rich chocolate base with a chocolate hazelnut meringue topping, finished with a whimsical bird's nest made from fried vermicelli noodles and chocolate. If the nest feels like a project, simply top the cake with Cadbury eggs or fresh flowers instead — it's beautiful either way.

Chocolate Cake with Meringue Topping

Ingredients

For the cake:

• 10 tbsp unsalted butter, room temperature
• ¾ cup light brown sugar, packed
• ¼ tsp kosher salt
• 12 oz bittersweet or semi-sweet chocolate, melted
• 6 large eggs, room temperature, separated
• 1½ tbsp vanilla extract
• 1½ tbsp rum or espresso (optional)

For the meringue:

• 4 egg whites, room temperature
• ¾ cup sugar
• 4 oz bittersweet or semi-sweet chocolate, roughly chopped
• 1 cup hazelnuts, toasted, skinned, and chopped
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper and lightly spray with cooking spray.
2. Melt the 12 oz of chocolate using a microwave on half power in 1-minute increments, stirring between each, or in a bowl set over simmering water.
3. In an electric mixer, cream the butter, brown sugar, and salt until pale and smooth, about 3 minutes. Add the egg yolks one at a time, beating well after each. Mix in the melted chocolate, vanilla, and rum or espresso if using. Transfer to a separate bowl.
4. In a clean mixer bowl with the whisk attachment, beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Gently fold into the chocolate mixture — a few white streaks are fine.
5. Pour the batter into the prepared pan and bake for 25 minutes.
6. While the cake bakes, make the meringue: beat the 4 egg whites in a clean bowl until frothy, then slowly add the sugar while mixing until stiff peaks form, 3–5 minutes. Fold in the chopped chocolate, cornstarch, and hazelnuts with a spatula.
7. Remove the cake from the oven. Spread the meringue over the top with minimal strokes to avoid deflating it. Return to the oven and bake until lightly browned and crisp, 25–30 minutes.
8. Cool for 10 minutes, loosen the edges with a knife, remove the springform sides, and cool for 30 minutes more. Dust with confectioners' sugar before serving.

Serves 8.

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Chocolate Bird's Nests

Ingredients

• 1 tbsp vegetable oil
• 4 oz rice vermicelli noodles
• 2 oz semisweet chocolate chips

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Break the vermicelli into shorter strands and cook for 2–4 minutes until shiny, with some light golden browning. Transfer to paper towels to drain.
2. Melt the chocolate chips in the microwave in 30-second increments, stirring between each, until smooth.
3. Gently toss the cooked vermicelli in the melted chocolate until fully coated.
4. Line a muffin tin with silicone cups or plastic wrap. Press the chocolate-coated vermicelli around the cups to form nest shapes.
5. Refrigerate until firm, about 30 minutes. Fill with chocolate eggs and place on top of the finished cake.