Assalamualaikum wbkt
SERVES 10
175g @ 6oz butter
175 @6oz caster sugar
4 eggs, beaten lightly
200g @ 7oz self raising flour
1 tbsp coca powder
50g @ 1 3/4 oz plain choc, melted
GANACHE
450ml @ 16fl oz double cream
375g @ 13 oz plain choc, broken into pieces
200g @ 7 oz choc-flavoured cake covering, to finish
Lightly grease a 20 cm spring form cake tin and line the base. Beat the butter and sugar until light and fluffy. Gradually add the eggs, beating well. Sift together the flour and cocoa powder. Fold into the cake mixture. Fold into the melted chocolate.
Pour into the prepared tin and smooth the top. Bake in a prehetaed oven, 180 degree celcius or gas mark 4 for 40 minutes or until springy to the touch. Leave for 5 minutes, then turn out on to a wire rack and cool completely. When cold cut the cake into 2 layers.
To make the ganache, place the cream in a pan and bring to the boil, stirring. Add the chocolate and stir until melted and combined. Pour into a bowl and whisk for about 5 minutes or until the ganache is fluffy.
Reserve one third of the ganache. Use the remaining ganache to sandwich the cake together and to spread smoothly and evenly over the top and sides of the cake.
Melt the chocolate-flavoured cake covering and spread it over a large sheet of baking paper. Cool until just set. Cut into strips a little wider than the height of the cake. Place the strips around the sides of the cake, overlapping them slightly.
Pipe the reserved ganache in tear drops or shells to cover the top of the cake. Leave the finished cake to chill for 1 hour in the refrigerator before serving.
p/s : taken from Chocolate book. Alter on your own to make it easier.
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