This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p32'
Preparation time 20 minutes plus 40 minutes for decoration
Ingredients:
• 4 eggs
• 100g (4oz) caster sugar
• 60g (2½oz) plain flour
• 40g (1½oz) cornflour
• 40g (1½oz) cocoa powder
• 40g (1½oz) butter, melted and cooled
Ingredients For The Filling:
• 350g (12oz) plain chocolate
• 2tsp instant coffee power dissolved in 2tbsp boiling water
• 450ml (¾pt) double cream
Ingredients For Decoration:
• 100g (4oz) plain chocolate, grated
• 1tbsp icing sugar
• 10rum truffles
Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.
2. Whisk the eggs and sugar together in a large mixing bowl set oven a pan of simmering water. Continue to whisk until the mixture has doubled in bulk and is thick, pale and mousee-like. Remove from the heat and whisk until cool.
3. Sift together the flours and cocoa power and gently fold into the mixture.
4. Carefully fold in the cooled but still liquid butter. Turn the mixture into the prepared tin and bake for 35minutes. The edges should have shrunk away from the sides of the tin. Cool on a wire rack.
5. To prepare the filling: melt the chocolate with the coffee in a bowl set over a pan of simmering water. Cool a little, then carefully fold into the lightly whipped cream. Reserve half for decoration.
6. Slice the sponge into the three layers. Set the base on a serving plate and sprinkle with half the rum. Then cover with a layer of chocolate cream. Set the second layer of cake on top and repeat. Cover with the last layer of sponge.
7. Place a little of the remaining chocolate cream in a piping bag fitted with a large fluted nozzle. Covert the top and sides of the cake with the rest. Sprinkle the top of the cake with the grated chocolate and dust with icing sugar. Pipe 10 Whirls of chocolate cream around the edge and top each whirl with a rum truffle.
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