Name: Chocolate star cake
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 fruitcake square-shaped; 175.00 g icing sugar; 75.00 g butter softened; 65.00 g cocoa powder; 30.00 ml brandy; decoration GROUPING; 1.00 kg marzipan; Food colouring pink or purple; Food colouring yellow; 125.00 g cocoa powder; 45.00 ml liquid glucose; icing sugar to dust; 1.00 eggs whites only, beaten; 1.00 square cake board; 125.00 g dark chocolate; paper piping bag; almonds sugared, gold coated; gold ribbon for sides of cake

Recipe Disclaimer

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Ingredients (18)

1.00

fruitcake — square-shaped

BUTTERCREAM

175.00 g	icing sugar
75.00 g	butter — softened
65.00 g	cocoa powder
30.00 ml	brandy
	decoration — GROUPING
1.00 kg	marzipan
	Food colouring — pink or purple
	Food colouring — yellow
125.00 g	cocoa powder
45.00 ml	liquid glucose
	icing sugar — to dust
1.00	eggs — whites only, beaten
1.00	square cake board
125.00 g	dark chocolate
	paper piping bag
	almonds — sugared, gold coated
	gold ribbon for sides of cake

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Method:

1. BUTTERCREAM: Beat icing sugar, butter, cocoa powder and brandy together until smooth. Set aside.
2. Colour 200 g marzipan with pink or purple food colouring and another 200 g with yellow food colouring. Set aside. Finely grate remainder. (This is best done in a food processor using the grater blade.) Add cocoa powder and liquid glucose and mix to a firm paste. Take 200 g of paste and reserve the remainder.
3. On a surface dusted with icing sugar, roll out the 200 g pieces of pink, chocolate and yellow marzipan to 15 cm x 10 cm rectangles. Brush surfaces with egg white and sandwich together so chocolate layer is in centre. Halve layers lengthways and place one on top of the other securing with egg white. Cut off a thick slice and cut out star shapes using a large and small star cutter. Cut more slices and star shapes and transfer to a piece of greaseproof paper. Gather together coloured marzipan trimmings and pack into an 18 cm square, about 1 cm thick.
4. Cut cake horizontally. Spread a little buttercream onto the bottom half and place on board. Cover with a square of paste trimmings. Spread cut side of other cake half with more buttercream and position on top of bottom half. Spread remaining buttercream over top and sides.
5. On a surface dusted with icing sugar, roll out reserved chocolate paste to a 30 cm square. Lay paste over cake and ease to fit around the sides, trimming off excess around base.
6. Break up chocolate and melt in a bowl over a pan of gently simmering water. Dip a star in the melted chocolate so one side is completely coated. Let excess chocolate drip back into the bowl and transfer star to a sheet of greaseproof paper. Repeat with remainder and leave to set for two to three hours.
7. Put remaining melted chocolate in the paper piping bag and snip off the tip. Scatter almonds onto cake, securing in clusters with a little piped chocolate. Position stars, propping them up against the almonds. Use remaining chocolate in the bag to drizzle a decorative line around edges of the cake. Leave to set, then tie a ribbon around the sides. Keep in a cool place until ready to serve.