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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Thin layers of delicious light chocolate cake sandwiched together with a rich chocolate icing. Ingredients:
7 eggs |
200g/ 1 3/4 cups caster sugar |
150g/ 1 1/4 cups flour |
50g/ 1/2 cup cocoa powder |
50g/ 4 tbsp butter, melted |
filling |
200g/ 7 oz plain chocolate |
125g/ 1/2 cup butter |
50g/ 4 tbsp icing sugar |
decoration |
75g/ 10tbsp toasted flaked almonds, crushed lightly |
Directions:
1. Grease a deep 23cm/ 9inch square cake pan and line the base with baking parchment.
2. Whisk the eggs and sugar in a mixing bowl for 10 minutes, until very light and foamy and the whisk leaves a trail when lifted.
3. Sieve the flour and cocoa powder together and fold half into the mixture. Drizzle over the melted butter and fold in the rest of the flour and cocoa. Pour into the prepared pan and bake in a preheated oven 350F , for 30-35 minutes. Leave to cool in the pan
4. Slightly and then remove and cool completely on a wire rack.
5. To make the filling, melt the butter and chocolate together, then remove from the heat and stir in the icing sugar, leave to cool, and then beat until thick enough to spread.
6. Halve the cake lengthways and cut each half into 3 layers. Sandwich the layers with the three-quarters of the chocolate filling. Spread the remainder over the cake and mark a wavy pattern on the top. Press the almonds on the sides.
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