Rich chocolate layer cake

Recipe from: 4/1/2000 12:00:00 AM
Ingredients 9
Servings 30
Time 1 hour

Ingredients

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

Method

2 hours 45 min
 
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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