Chocolate nests
Outdo the Easter bunny with these home-made treats, perfect for sharing
Cracking
stuf f!E V E RY D AY E A S Y
Makes 12
Ready in about 1 hour 15 minutes,
plus cooling75g milk chocolate (at least
35% cocoa solids)
½ tsp vanilla extract
2 large eggs, separated
120g plain Shreddies, or other
wholewheat malted cereal, crushed
12 chocolate mini eggs, to decorate1 Preheat your oven to 160°C/fan
140°C/gas 3. Line a 12-hole muffin
tin with paper cases.
2 Melt the chocolate in a heatproof
bowl over a pan of gently simmering
water, ensuring the bowl doesn’t
touch the water, stirring occasionally
(or microwave on high for 30 seconds,...says Caroline
Palmieri, 39,
from Warminster,
Wiltshire. Caroline
has lost 3st 12½lbs
at Linda Blair’s
Slimming World
group in Warminster‘These mini cakes
are fun to make
with the kids’stir and repeat until melted). Remove
the bowl from the pan and allow the
chocolate to cool. Stir through
the vanilla extract and egg yolks.
3 In a clean, glass bowl, whisk the
egg whites with a balloon or electric
hand whisk until they form stiff peaks.
Add the chocolate and cereal, and
fold in with a spatula until well
combined. Divide the mixture
between the paper cases and gently
press a small indent into the top of
each cake to form a rough nest shape.
4 Bake for 20 minutes, then reduce
the temperature to 140°C/fan 120°C/
gas 1 and cook for a further 40
minutes. Remove from the oven and
leave to cool. To serve, remove from
the paper cases and decorate each
nest with a chocolate mini egg.Syns per nest: 4½120 SLIMMING WORLD MAGAZINE
my food heaven
PHOTOGRAPH: TOBY SCOTT. RECIPE: REBECCA WOOLLARD FOOD STYLING: LUCY O’REILLY. PROP STYLING: MORAG FARQUHAR