Ingredients
- Eggs 4
- Superfine sugar 1/2 cup
- All purpose flour 3/4 cup
- Dark chocolate cream:
- Olpers cream 2/3 cup
- Dark chocolate(broken into pieces) 5, 1/2 ounces
- White chocolate frosting:
- White chocolate 2, 3/4 ounces
- Butter 1 tbsp
- Milk 1 tbsp
- Confectioners sugar 4 tbsp
- Chocolate caraque as required
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Cooking Directions
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Grease an 8 inch round spring form pan and line the base.
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Beat the eggs and superfine sugar in a large mixing bowl with an electric mixer for about 10 minutes, or until the mixture is very light and foamy and the beater leaves a trail that lasts a few seconds when lifted.
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Sift the flour and fold in with a metal spoon or spatula.
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Pour into the prepared pan and bake in a preheated oven at 350F for 35-40 minutes, or until springy to the touch.
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Cool the cake slightly in the pan, then transfer to a wire rack to cool completely.
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Cut the cold cake into 2 layers.
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To make the chocolate cream, place the cream in a sauce pan and bring to a boil, stirring.
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Add the chocolate and stir until melted and well combined.
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Remove from the heat and let cool.
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Beat with a wooden spoon until the mixture starts to thicken.
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Sandwich the 2 cake layers together with the chocolate cream and place on a wire rack.
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To make the frosting, melt the chocolate and butter together and stir until thoroughly blended.
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Beat in the milk and confectioners sugar.
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Beat for a few minutes, until the frosting is cool.
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Pour it over the cake and spread with a spatula to coat the top and sides.
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Decorate with chocolate caraque and allow to set.
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