Double chocolate Easter cake and its crispy nest

For the cake

• 1/2 cup (125 ml) Chocolats Favoris Original Milk or Dark Chocolate Drops
• 6 eggs
• 2 cups (500 ml) sugar
• 1 1/2 cups (375 ml) cake and pastry flour
• 2 tsp (10 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) milk

For the frosting

• 1 cup (250 ml) Chocolats Favoris Original Dark Chocolate Drops
• 1 cup (250 ml) room temperature butter
• 4 cups (1 L) powdered sugar
• 1 tsp (5 ml) pure vanilla extract
• 1/4 tsp (1 ml) salt
• 2 tbsp (30 ml) heavy cream

For the crunchy chocolate nest

• 1 small can (215 g) Chocolats Favoris Original Dark Fondue
• 2 large handfuls of pretzel sticks
• Chocolate eggs and hens

For the cake:

1. Preheat the oven to 350°F (175°C). Butter 3 8-in (20 cm) cake pans and line the bottoms with parchment paper rounds.
2. In a double-boiler or in the microwave at a low heat setting, melt the Chocolats Favoris Original Milk or Dark Chocolate Drops. Let cool for 10 minutes.
3. In a large bowl, beat the eggs with the sugar until the mixture is pale and light. Mix in the cooled melted chocolate.
4. In a second, smaller bowl, whisk together the flour, baking powder, and salt.
5. Using a spatula, fold half of the flour mixture into the egg and sugar mixture. Mix in the milk. Fold the remaining flour mixture just until no streaks of flour remain.
6. Divide the cake batter between the 3 prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center of a cake comes out clean. Transfer to a wire rack and let the cakes cool completely.

For the frosting:

1. In a double-boiler or in the microwave at a low heat setting, melt the Chocolats Favoris Original Milk Chocolate Drops. Let cool for 20 minutes, or until the melted chocolate has cooled to room temperature. (The chocolate must be completely cool before it is added to the frosting, or it will melt it to a liquid state.)
2. In a large bowl, beat the butter until smooth. At low speed, incorporate the powdered sugar, then increase the speed and beat to thoroughly incorporate. Mix in the vanilla extract and salt, and then the cooled melted chocolate. Add 1 to 2 tbsp (15 to 30 ml) of cream and beat to get a light and fluffy texture.
3. Unmold the cakes and peel off the parchment paper rounds. Set one of the cakes on a serving plate, then spread a thin layer of frosting over its top. Stack with a second cake, then cover with a thin layer of frosting. Top with the third cake. Spread the remaining frosting all over the top and sides of the layered cake. Store the cake at room temperature under a cake dome.

For the crunchy chocolate nest:

1. Melt the Chocolats Favoris Original Dark Fondue according to the packaging instructions. Set a square of parchment paper over a large plate.
2. Place the pretzel sticks in a mixing bowl. Pour the melted Chocolats Favoris Original Dark Fondue over the pretzels then mix thoroughly, using a spatula or your hands, to fully cover the pretzels with chocolate. Using your hands, transfer the pretzels to the parchment paper-covered plate, setting them in the shape of a nest (an elevated round of about 5 in / 12 cm in diameter, with sides higher than its center.) Transfer the plate with the crunchy chocolate nest to the refrigerator for 30 minutes to 1 hour to set.
3. Remove the crunchy chocolate nest from the parchment paper and set over the top of the cake. Fill with chocolate eggs and hens, to taste.