Fancy chocolate cake

Recipe from: 11/19/1992 12:00:00 AM
Ingredients 22
Servings 0
Time

Ingredients

  • BATTER
  • 3
    extra-large eggs
  • 160
    g
    castor sugar
  • 120
    g
    cake flour
  • 15
    ml
    baking powder
  • 1
    ml
    salt
  • 40
    ml
    cocoa
  • 80
    ml
    boiling water
  • 30
    ml
    margarine
  • FILLING
  • 250
    ml
    cream, chilled
  • 40
    g
    icing sugar
  • 100
    g
    hazelnuts or pecan nuts, finely chopped
  • 100
    g
    milk chocolate, finely grated
  • 410
    g
    pear halves, drained and finely chopped
  • 60
    ml
    brandy
  • ICING
  • 150
    g
    butter
  • 450
    g
    icing sugar
  • 30
    ml
    cocoa
  • 5
    ml
    vanilla essence
  • apricot jam
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease two 20 cm cake tins with margarine. Beat the eggs and sugar together until light and creamy. Sift together the cake flour, baking powder and salt. Sift small quantities of the cake flour mixture into the egg mixture, folding it in after each addition. Blend the cocoa, boiling water and margarine and add to the egg mixture. Blend well and turn into the prepared tins. Bake for about 30 minutes or until done (the cake is ready when a testing skewer comes out clean when inserted into the centre of the cake). Cool slightly in the tins, turn out on to a wire rack and leave to cool completely. Meanwhile, prepare the filling: Whip the cream until nearly stiff. Add the icing sugar and beat until stiff peaks form. Fold in the remaining ingredients carefully. Hollow out each cake layer (a grapefruit spoon is ideal), leaving a one cm rim and a one cm thick base. Fill each hollow with the filling and place the two cake layers on top of each other with the filled hollows facing each other. Chill while preparing the icing. Cream the butter until light. Sift together the icing sugar and cocoa and add to the butter by the spoonful while beating continuously. Add the vanilla essence and beat well to form an icing with a spreading consistency. Cover the top and sides of the cake with the icing. Crumble the leftover cake and blend with just enough melted apricot jam to bind the crumbs. Add a little lemon juice and roll into small balls. The mixture may also be flavoured with a tot of sherry, if desired. Arrange the cake balls along the edge of the cake or place in paper cups to serve with coffee or tea. Makes a medium-sized cake.
 

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