100 g (4 oz) butter
100 g (4 oz) sugar
2 eggs
100 g (4 oz) self-raising flour
15 g (1 tbsp) baking powder
50 g (2 oz) ground almonds
2 drops almond essence
15 ml (1 tbsp) water
25 g (1 oz) plain chocolate
300 ml (1/2 pt) double cream
20 g (4 tsp) instant powdered coffee dissolved in 15 ml (1 tbsp) hot water
45 g (3 tbsp) icing sugar
50 g (2 oz) chocolate vermicelli
100 g (4 oz) sugar
2 eggs
100 g (4 oz) self-raising flour
15 g (1 tbsp) baking powder
50 g (2 oz) ground almonds
2 drops almond essence
15 ml (1 tbsp) water
25 g (1 oz) plain chocolate
300 ml (1/2 pt) double cream
20 g (4 tsp) instant powdered coffee dissolved in 15 ml (1 tbsp) hot water
45 g (3 tbsp) icing sugar
50 g (2 oz) chocolate vermicelli
method
1. Grease and line an 18 x 28 cm (7 x 11 in) tin with non-stick paper.
2. Put the first 8 ingredients in a bowl. Mix together and beat until smooth.
3. Pour the batter into the prepared pan. Bake for 25 - 30 minutes at 180°C (350°F) Gas 4 until firm to the touch.
4. Turn out, remove paper and cool.
5. Melt the chocolate until runny and keep warm. Whisk the cream with the dissolved coffee and icing sugar until it forms soft peaks.
6. Trim the edges of the cake and cut into three even-sized pieces.
7. Spread a layer of cream on one piece, top with a second layer and spread with more cream. Top with the final layer of sponge cake.
8. Spread the sides with cream and coat with the chocolate vermicelli. Spread the remaining cream on the top.
9. Spoon the chocolate into a piping bag with a fine nozzle. Pipe straight lines along the length of the cake and with the point of a knife draw lines backwards and forwards across the chocolate lines creating a chevron effect.
10. Chill for at least an hour before serving.
2. Put the first 8 ingredients in a bowl. Mix together and beat until smooth.
3. Pour the batter into the prepared pan. Bake for 25 - 30 minutes at 180°C (350°F) Gas 4 until firm to the touch.
4. Turn out, remove paper and cool.
5. Melt the chocolate until runny and keep warm. Whisk the cream with the dissolved coffee and icing sugar until it forms soft peaks.
6. Trim the edges of the cake and cut into three even-sized pieces.
7. Spread a layer of cream on one piece, top with a second layer and spread with more cream. Top with the final layer of sponge cake.
8. Spread the sides with cream and coat with the chocolate vermicelli. Spread the remaining cream on the top.
9. Spoon the chocolate into a piping bag with a fine nozzle. Pipe straight lines along the length of the cake and with the point of a knife draw lines backwards and forwards across the chocolate lines creating a chevron effect.
10. Chill for at least an hour before serving.
serving amount
serves 8-10
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