Rich chocolate layer cake

Recipe from: 4/1/2000 12:00:00 AM
Ingredients 9
Servings 2
Minutes 1 hour


Serving Change
  • 750
    plain Nestlé EasyMelt Chocolate
  • 750
    soft unsalted butter
  • 750
    castor sugar
  • 14
    large eggs, beaten
  • 700
    chopped, roasted hazelnuts, plus extra for decoration
  • 450
    plain Nestlé EasyMelt Chocolate
  • 600
    thick cream
  • 225
    unsalted butter, cut into small pieces


1 hour
Line 3 round times, measuring 26, 21 and 15 cm in diameter, with baking paper (tins must be at least 10 cm deep). Place chocolate in a bowl and melt over a pan of simmering water. Cream butter and sugar until light. Stir in melted chocolate and mix well. Add eggs and mix well, then add nuts. Divide mixture between tins, ensuring the mixture is equal in depth in all 3 tins. Bake in preheated oven at 150 ºC for 2 hours 45 minutes, or until cooked through. Allow to cool before removing from the tins. ICING Chop chocolate finely. Heat cream until just before boiling point. Gradually stir in the chocolate until melted and smooth. Beat in butter a piece at a time and keep stirring until icing is smooth and shiny. Chill for 30 minutes. Use a little icing to stick layers of cake together (going from largest at the base to smallest at the top). Spoon remaining icing over top and sides of cake. Decorate with additional roasted nuts and fresh flowers.

Read more on: bake  |  dairy


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