This is really the ultimate glazed chocolate cake with that wow factor.
- 5 medium egg yolks, at room temperature
- 150 g caster sugar
- 2 tbsp Amaretto
- 100 g plain flour
- 100 g ground almonds
- 100 g bitter chocolate 70% cocoa solids, chilled well and then roughly grated
- 25 g good quality cocoa powder
- 2 tbsp caster sugar
- 5 egg whites from the yolks above
- 1 disc of cooked shortbread or sweet pastry, the same size as the sponge tin
- 3 tbsp raspberry jelly or seedless raspberry jam
- 125 g bitter chocolate
- 125 g milk chocolate
- 3 tbsp liquid glucose
- 300 whipping cream
- 275 lightly whipped double cream
- 2 tsp vanilla extract
- 85 g good quality cocoa powder
- 85 g caster sugar
- 275 ml cold water
- 25 g unsalted butter
- 2.5 leaves of gelatine, soaked in cold water
- Pre heat the oven to 180 C. gas 4.
- Grease a 10' x 2' springform cake tin and line with greaseproof paper and re grease.
- Place the egg yolks, castor sugar and Amaretto in a mixing bowl and whisk until very thick and creamy.
- Sift the ground almonds, cocoa powder and plain flour together. Then add to the grated chocolate.
- Whisk the egg whites until breakpoint; this is when they are foamy but not grainy.
- At this point, add the caster sugar and whisk until thick but not too thick, or it will be difficult to fold into the egg yolks easily.
- When ready fold the flour mixture into the egg yolks, then, fold in the meringue carefully.
- Pour into the prepared baking tin and bake until the cake is fully risen and firm to the touch, about 25-35 minutes.
- Cool in the tin, then turn out.
- Melt the chocolate over a pan of gently simmering water, take care not to let the chocolate get too hot or the chocolate will turn lumpy. Boil the cream and liquid glucose together, then leave for 10 minutes.
- Remove the chocolate from the pan of water, add the slightly cooled cream to the chocolate and whisk well. Leave to cool in a cool part of the kitcheen until the mixture thickens and will hold its own weight.
- Slice the sponge in half with a long, sharp knife; spread the raspberry jam or jelly over the shortbread or pastry disc. Sit the bottom slice sponge on the disc and press slightly.
- Then carefully spread ½ the chocolate filling on the bottom layer of the sponge.
- Add the second layer of sponge and top with the whipped double cream and press down lightly.
- Top with the final disc of the sponge and press down slightly with a wire rack, so the top is even.
- Spread the final half of the chocolate filling around the side of the cake and a thin layer over the top as smooth as possible, then chill well on a wire rack.
- For the glaze, place all the ingredients into a small saucepan, (apart from the gelatine) and bring to the boil. Simmer for 20 seconds stirring all the time, then off the heat, add the gelatine and melt; cool until just at setting point.
- Remove the sponge from the fridge and place a piece of baking parchment paper underneath.
- Pour over the glaze, and using a palette knife, spread nice and evenly, covering the sides as well.
- Knock the wire rack to even out the glaze, then leave it to cool in a cool place until the glaze is set and shiny.
- Add the chocolate decorations and serve in large wedges, with whipped double cream slightly sweetened with sugar and vanilla.
Add ingredients from Vickery TV straight to your favourite online supermarket