The chocolate brown speckles on the diminutive quail eggs bring a vision of farm fields and simple life. I seem to breathe a relaxing sigh just looking at each one's unique spattered design.
It almost seems that if you cracked one open you'd find rich dark chocolate inside....hmmm.....now there is an idea! 
Last year I filled chicken eggs with chocolate for an Easter treat. I colored the hollow eggs and filled them with a glossy dark chocolate. The smaller quail eggs with their natural design make the filled eggs bite size. 
I made a 6 inch round chocolate cake with a filling of almond chocolate ganache, meringue frosting and a light coating of coconut, for the trio of quail eggs to sit upon. 
The delicate chocolate cake with the almond chocolate ganache surprise center, partners well with the fluffy meringue frosting. 
Make plenty of the filled quail eggs full of your favorite chocolate. I used Godiva cinnamon dark chocolate squares, salted caramel milk chocolate and plain dark chocolate that I had received as a gift during the holidays. The quail eggs are from a local grocer who sells them for $2.99 for 18, which is very reasonable. You can even use the egg from the blown out eggs for the cake. Three quail eggs yield about 2 ounces of egg or equal 1 medium chicken egg. This really is easy to make, but requires some planning ahead to make the filled eggs.This cake and frosting are my little black dress of cakes.....both are low fat (except for the ganache) and elegant with just the right amount of sweetness. I use them often with different adornments.
Happy Spring....the season of rebirth.
For the tutorial for hollowing and filling the eggs, click here.
This recipe is for 2-9 inch layer pans or 30 cupcakes. I made half of the recipe for a 2 layer 6 inch cake.
Chocolate Cake
(Adapted from Hershey's "Perfectly Chocolate" Chocolate Cake)
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Grease, flour and line with parchment 2 9-inch cake pans or line a muffin tin with cupcake baking cups.
Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared 9-inch cake pans or lined muffin tin. Bake 30-35 minutes for cake and 20-25 minutes for cupcakes or until wooden toothpick inserted in center comes out clean. Cool on a wire rack.
Makes 30 cupcakes or 2 9 inch layer cakes.
Chocolate Almond Ganache
8 ounces bittersweet chocolate
1 cup heavy cream
1/4 cup ground almonds
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Break up the chocolate into a medium bowl. Heat the cream until just boiling and pour over the chocolate. Let it sit until the chocolate is melted. Stir to combine evenly and stir in the vanilla and almond extract. Let sit at room temperature until thick and creamy, but not too firm to spread.
Makes about 2 cups.
Meringue Frosting With Coconut
2 cups sugar
2/3 cups water
6 egg whites
pinch of salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
About 1-1 1/2 cups shredded coconut for the top and sides
Combine the sugar and water in a heavy medium saucepan and bring to a boil without stirring. Boil until it reaches the soft ball stage, 240 degrees on a candy thermometer.
While the syrup is cooking, beat the egg whites with the salt and cream of tartar until stiff peaks form. When the syrup reaches 240 degrees, pour 1/4 cup of the syrup into the stiffly beaten egg whites, drop by drop, beating at high speed. Gradually add the rest of the syrup in a fine stream and beat for 8 to 12 minutes, or until the mixture is cool. Beat in vanilla extract. The mixture should be glossy and thick, but not dry.
Makes about 6 cups.
Place one layer of the cake on a serving platter. Spread an even layer of the ganache on top. Place the second layer on and frost with the meringue frosting. Sprinkle the shredded coconut on top and lightly pat on the sides.
Serves 12.
Chocolate Cake recipe, click here.
Meringue Frosting With Coconut recipe, click here.
Almond Ganache recipe, click here.
Chocolate Filled Eggs tutorial, click here.
