Does The Easter Egg Nest Cake Become Firmer As It Cools?

Our answer

Nigella's Easter Egg Nest Cake (from FEAST) is a flourless sunken chocolate cake. This type of cake is sometimes called a souffle cake as it rises up and then sinks back as it cools. The cake is ready to come out of the oven when it is risen, the top is cracked slightly and it no longer wobbles on top.

Usually the cake will firm up as it sinks back and cools, giving a fudgy, brownie-like texture. It should not be liquid in the centre. If the cake feels too soft in the centre after it has cooled then you can refrigerate it for 3-4 hours as the chocolate and butter in the mixture will firm up more as they chill.