Friday, 30 March 2007


3 tbsp Divine Cocoa Powder
175 g (6 oz) light muscovado sugar
150 g (5 oz) self-raising flour
pinch salt
100 g (4 oz) butter
2 medium eggs, beaten
90 ml (3 fl oz) milk
1 tsp vanilla extract
Filling and decoration:
2 x 100 g bars Divine Dark Chocolate, broken into pieces
100 g bar Divine White Chocolate, broken into pieces
1 tsp Divine Cocoa Powder
90 ml (3 fl oz) double cream

Preheat oven to 180°C, 350°F, Gas Mark 4. Grease and base line two 18 cm (7 inch) sandwich tins.

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 - 30 minutes, or until the tops spring back when lightly touched. Cool for 5 minutes, then turn out and cool completely on a wire rack.

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water. Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick. Chill it in the refrigerator for making curls. Cool the remaining chocolate for about 10 minutes. Meanwhile, whisk the cream until it holds its shape. Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together. Spread the remaining plain chocolate over the top of the cake.

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes). Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake. Dust with a little cocoa powder, then serve.

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