Preparation time 20 minutes plus 20 minutes for decoration
Ingredients:
• 3 eggs
• 75g (3oz) caster sugar
• 50g (2oz) plain flour
• 25g (1oz) cocoa power
Ingredients For The Filling:
• 50g (2oz) unsalted butter
• 50g (2oz) icing sugar, sifted
• 2tbsp condensed milk
Ingredients For The Filling:
• 100g (4oz) plain chocolate
• 2tbsp water
• 25g (1oz) butter
Preparation:
1. Grease a 18cm (7in.) round cake tin, line the base with greased greaseproof paper and dust with flour and caster sugar. Set the oven to 180°C/350°F/Gas Mark 4.
2. Whisk the eggs and sugar together in a large mixing bowl set oven a pan of simmering water. Whisk the mixture until light, thick and fluffy. Remove the bowl from the heat and continue to whisk until the mixture is cool.
3. Sift the flour and cocoa power together. With a large metal spoon or spatula, carefully fold into the mixture.
4. Turn into the prepared tin and bake for 30 minutes. The cake will look crinkly at the edge and feel spongy to the fingertips. Cool on a wire rack.
5. To make the filling: soften the butter, then beat in the icing sugar and condensed milk until the mixture is light and fluffy.
6. Split the cake in half and sandwich together with the filling.
7. To make the topping: place a double piece of greaseproof paper tightly around the edge of the cake and secure with a paper clip. The paper should stand up at least 2cm (1in.) above the top of the cake. Melt the chocolate with the water in a bowl set over a pan of simmering water. Beat in the butter. Pour this mixture over the top of the cake. As the chocolate cools swirl it with a knife. Leave to hard in a cool place.
8. Carefully remove the paper collar before serving.
This recipe was published in 'Little books of delight Chocolate Cakes - p20'
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