We are celebrating Queen Elizabeth’s 90th birthday
with this delicious recipe!
Ingredients:
The sponge
6 egg yolks
2 eggs
115g/4 oz caster sugar
55g/2 oz plain flour
25g/1 oz cocoa powder
55g/2 oz melted butter
The topping and filling
600ml/1 pint double cream
450g/1 lb dark chocolate
Method:
Preheat the oven to 180c
8 inch sponge tin greased and lined with parchment paper.
At least 6 hours before baking the cake prepare the filling. Melt 230g/8 oz of the chocolate and bring to the boil 300ml/½ pint of the cream.
Pour the cream onto the chocolate and whisk it until smooth, then refrigerate until set.
Turn on the oven to 180 degrees and set a pan (large enough to hold a mixing bowl) half full of hot water on the stove and bring the water to a boil. Line a 8 inch sponge tin with parchment paper and grease.
In a mixing bowl add the eggs, yolks and sugar and whisk together. Place over the bowl of hot water to allow the mixture to heat up.
Sieve the flour and cocoa and set aside.
Whisk the egg mixture until it doubles in volume and then fold in the butter and flour mixture. Spoon the mix into the 8 inch cake tin and bake for about 20 minutes until the sponge springs back when pressed.
Remove from the oven onto a cooling wire and make the topping while the sponge cools.
Melt the remaining 230g/8 oz of chocolate and bring to the boil the remaining ½ pint of cream. Pour the cream onto the chocolate and whisk it until smooth and then set aside off the heat.
Slice the sponge into three discs and spread the filling onto the bottom two discs and re-assemble. Add the remaining chocolate mix to the hot topping and whisk in.
Place the sponge back onto the cooling wire and ladle the topping over the sponge allowing it to run down the sides. Cool the cake for at least 2 hours before decorating with chocolate and serving.
