20 cm (8 inch) chocolate sponge
250 g (8 oz) unsalted butter
3/4 cup caster sugar
6 eggs, separated
250 g (8 oz) dark chocolate
3 teaspoons gelatine
1/2 cup hot strong coffee
4 tablespoons chocolate or coffee liqueur
1/2 cup cream
1/4 cup hazelnuts, chopped
extra 60 g (2 oz) dark chocolate
250 g (8 oz) unsalted butter
3/4 cup caster sugar
6 eggs, separated
250 g (8 oz) dark chocolate
3 teaspoons gelatine
1/2 cup hot strong coffee
4 tablespoons chocolate or coffee liqueur
1/2 cup cream
1/4 cup hazelnuts, chopped
extra 60 g (2 oz) dark chocolate
method
1. Split chocolate sponge through the centre.
2. Cream butter and sugar together and gradually add beaten egg yolks until mixture is light and fluffy.
3. Cut chocolate into small pieces and melt in the top of a double boiler or in a heatproof bowl over gently boiling water.
4. Cool and stir into butter mixture.
5. Dissolve gelatine in hot coffee, cool and add to filling.
6. Lastly, whisk egg whites until stiff and fold into mixture.
7. Place half chocolate sponge in spring-form tin and sprinkle with 2 tablespoons of the liqueur.
8. Spread the prepared cream filling over and cover with other half of sponge, sprinkle with remaining liqueur.
9. Cover cake with aluminium foil and place in the freezing compartment of the refrigerator for approximately 30 minutes.
10. If desired the cake may be prepared to this stage 2 or 3 days in advance.
11. When ready to serve, remove cake from freezer and take out of spring-form tin.
12. Whip cream and swirl over top of cake. Decorate with hazelnuts and grated chocolate.
Note: If desired, chocolate may be melted and spread into neat, flat rounds on a greased baking tray. Leave until set, lift off with a spatula and arrange on the cream.
2. Cream butter and sugar together and gradually add beaten egg yolks until mixture is light and fluffy.
3. Cut chocolate into small pieces and melt in the top of a double boiler or in a heatproof bowl over gently boiling water.
4. Cool and stir into butter mixture.
5. Dissolve gelatine in hot coffee, cool and add to filling.
6. Lastly, whisk egg whites until stiff and fold into mixture.
7. Place half chocolate sponge in spring-form tin and sprinkle with 2 tablespoons of the liqueur.
8. Spread the prepared cream filling over and cover with other half of sponge, sprinkle with remaining liqueur.
9. Cover cake with aluminium foil and place in the freezing compartment of the refrigerator for approximately 30 minutes.
10. If desired the cake may be prepared to this stage 2 or 3 days in advance.
11. When ready to serve, remove cake from freezer and take out of spring-form tin.
12. Whip cream and swirl over top of cake. Decorate with hazelnuts and grated chocolate.
Note: If desired, chocolate may be melted and spread into neat, flat rounds on a greased baking tray. Leave until set, lift off with a spatula and arrange on the cream.
serving amount
serves: 8
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