• Chocolate Cake - Visit MarthaStewart.com for instructions.
  

Ganache Frosting

• Melt 8 ounces of chocolate and 1/2 cup cream.
• Stir until smooth and refrigerate to cool.
• Whisk with a hand mixer until fluffy and smooth.
• After cake cools, spread the mixture all over the top and sides of the cake and place in refrigerator until firm.
• Cut milk chocolate into long shards for the bird's nest. Set aside or refrigerate until ready to use.

Truffle Eggs

• Put chocolate and cream into a heat proof bowl set over a pan of simmering water. Stir until smooth and remove from heat.
• Stir in butter.
• Cover with plastic wrap and refrigerate for a few hours until very cold.
• Using an ice cream scoop or a tablespoon, scoop balls of ganache, transferring them to baking sheets lined with parchment paper as you work. Refrigerate 10 minutes.
• Using your hands, roll each ball into an egg shape.
• Place in freezer until very firm. 30 minutes to 1 hour.
• Melt the white chocolate and add food coloring until you get a robin's egg shade of blue.
• Dip each egg in the blue chocolate. Place eggs onto a baking sheet lined with a wire rack. Refrigerate until set. Truffles can be refrigerated in an airtight container up to 2 weeks.
• Decorate your cake by piling the milk chocolate shards on top of the cake to make your nest. Be sure to leave the center of the nest empty so the robin's eggs sit lower.
• Gently add your truffle robin's eggs and serve.