Preparation time 20 minutes plus 20 minutes for decoration
Ingredients:
• 150ml (1/4pt) milk
• 75g (3oz) plain chocolate, chopped
• 225g (89oz) soft brown sugar
• 100g (4oz) butter
• 2 eggs, separated
• 225g (8oz) plain flour
• 1tsp bicarbonate of soda
Ingredients For The Frosting:
• 275g (10oz) caster sugar
• 2 egg whites
• 4tbsp hot water
• Pinch cream of tartar
Ingredients For The Chocolate Caraque:
• 100g (4oz) plain chocolate
Preparation:
1. Grease an 18cm (7in.) cake tin and line the base with greased greaseproof paper. Set the over to 160°C/325°F/Gas Mark 3.
2. Gently heat the milk, chocolate and half the sugar in a small pan until the chocolate has melted and the sugar dissolved. Leave to cool.
3. Cream the butter with the remaining sugar until light and fluffy. Beat in the egg yolks one at a time.
4. Sift the flour with the bicarbonate of soda. Add half to the creamed mixture, followed by half the chocolate. Repeat. Stir in the vanilla essence.
5. Whisk the egg whites until stiff but not dry. Stir one spoonful into the mixture and then carefully fold in the remaining whites.
6. Turn into the prepared tin and bake for 1 hour, or until the cake is well risen and feels firm to the fingertips. Leave to cool a little, then turn on to a wire rack.
7. To make the frosting: put all the ingredients in a large bowl and place over a pan of simmering water. Whisk until thick and meringue-like.
8. Split the cake into three. Quickly use half the frosting to sandwich the cakes together and half to coat the top and sides, swirling the frosting with a knife and pulling it up into peaks.
9. To make the caraque: melt the chocolate in a bowl set over a pan of simmering water. Spread it thinly over a sheet of grease proof paper and leave to set. Using both hands, drag a sharp rigid knife over the surface off curls. Scatter the caraque on top of the cake.
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