Valentine's deluxe chocolate cake


Ingredients 15
Servings 8
Time

Ingredients

  • FOR THE SPONGE
  • 175
    g
    plain chocolate, broken into squares
  • 100
    g
    unsalted butter
  • 150
    g
    castor sugar
  • 4
    eggs, separated
  • 15
    ml
    Nescafé coffee granules
  • 50
    g
    self-raising flour
  • 30
    ml
    ground almonds
  • ICING
  • 300
    g
    plain chocolate, broken into squares
  • 50
    ml
    cream
  • 30
    ml
    brandy
  • TOPPING
  • chocolate curls or chocolate flake, crumbled
  • icing sugar for dusting
 

Method

 
1. Preheat oven to 160 ºC. Grease and line a heart-shaped cake tin. 2. Melt chocolate over a pan of hot water. Meanwhile, cream together butter and sugar, then stir in egg yolks. Dissolve coffee in 45 ml hot water and stir into butter mixture along with melted chocolate. 3. Whisk egg whites until peaking. Fold flour and almonds into sponge mixture, then fold in egg whites and pour into cake tin. Cook in the oven for 1 1/4 hours or until a skewer inserted comes out clean. Turn sponge out of tin and leave to cool on wire rack. 4. TO MAKE ICING: Place chocolate into pan, add cream and brandy, heat gently until just bubbling. Stir well and chill for 1 hour. 5. Cut sponge in half horizontally, spread a third of the icing on top of one sponge. Top with remaining sponge. Spread remaining icing over cake, top with chocolate curls or crumbled chocolate flake. Dust with icing sugar and serve.
 

Read more on: bake  |  dairy
 

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