This rich and moist
chocolate cake makes a perfect special occasion treat!
Biscuit Sponge Dough
200 g soft
butter and 200 g fine sugar beat until creamy
8 egg yolks
add one at a time continue beating
1/2 glass
orange juice add and mix
250 g
chocolate powder add to mixture and stir until texture
is smooth
8 egg whites
beat until stiff
4 tablespoons
fine sugar gradually add to beaten egg whites
150 g sifted
flour fold into the mixture, alternately with the beaten
egg whites.
Spoon the
dough into the cake tin.
Chocolate Icing
250 g cooking
chocolate break into pieces and place into a heatproof
dish
250 ml cream
add and gently warm up over simmering water while
stirring.
Line
the base of a springform of about 23 cm in diameter with
aluminium foil, grease the foil and sprinkle it with flour.
Keep ready. Preheat the oven. Bake for 45-60 minutes in
moderate oven temperature (180°C). When the top of the cake
is firm, turn off the heat and leave the cake to cool in the
oven, leaving the door slightly open.
Refrigerate over night in the springform. The consistency of
the cake gets only solid when left over night or for at
least 8 hours in the refrigerator. Carefully remove the cake
from the springform and place it upside down on a flat
plate.
Remove from
the heat and slightly cool. Spread the Icing over top and
the sides of cake. Leave some Icing for decoration using a
pastry bag with a small nozzle.
