4 Large; sized eggs,
; separated
125 g Caster sugar; (4oz)
75 g Deluxe plain chocolate;
-melted and cooled
; (3oz)
40 g Plain flour; sifted (11/2oz)
25 g Cocoa powder; sifted (1oz)
1 tb Milk
-SYRUP-
75 ml Water; (3floz)
40 g Caster sugar; (11/2)
4 tb Tia Maria or Kahlua liqueur
CHOCOLATE GANACHE
1 284 millilit double cream;
-(10floz)
200 g Deluxe plain chocolate;
-(7oz)
White; plain and milk
; chocolate leaves to
; decorate
Icing sugar to dust
1. Preheat the oven to 180 ?C, 350 ?F, Gas Mark 4. Grease a 1.75
litre (3 pint) ring tin.
2. Place the egg yolks and sugar into a large mixing bowl. Whisk until
pale, thick and creamy and the whisk leaves a trail.
3. Pour in the cooled, melted chocolate and whisk until evenly mixed.
Sift the plain flour and cocoa powder again and fold in until
thoroughly mixed. The mixture at this stage will be quite stiff and
paste like. Stir in the milk.
4. Whisk the egg whites until stiff and forms peaks. Mix 1-2
tablespoons of egg white into the chocolate mixture to help loosen
the mixture. Carefully fold in the remaining egg white in batches
with a large metal spoon retaining as much volume as possible. Do not
over mix.
5. Spoon into the greased tin. Place into the preheated oven on the
middle shelf and bake for 25-30 minutes until risen and the surface
is firm to the touch.
6. Run a knife around the cake to loosen and turn out onto a wire
rack to cool. Clean the ring tin.
7. To make the syrup, place the water and sugar in a small saucepan.
Heat gently, stirring until the sugar has dissolved. Stir in the
liqueur and leave to cool.
8. When the cake is cool, place back into the tin and prick all over
the surface with a fine skewer. Spoon over the syrup, cover and leave
to soak, preferably overnight.
9. To make the chocolate ganache, pour the cream into a large mixing
bowl. Break the chocolate into small cubes and add to the cream. Set
the bowl over a pan of simmering water and stirring occasionally
until the chocolate has melted. Stir well or lightly whisk to blend
together.
10. Allow the ganache mixture to cool for at least 1-2 hours.
11. Whip the ganache until pale and thick. Turn the cake out onto a
serving plate and spread over the chocolate ganache to completely
cover the cake. Peak or swirl the ganache to give an attractive
finish.
12. Arrange the chocolate leaves on the cake and dust lightly with
icing sugar.
13. Chill in the refrigerator until required. To make chocolate
leaves: Melt white, milk or plain chocolate following instructions on
the pack. Wash and carefully dry fresh, non-poisonous leaves with
distinct veins such as holly, rose or bay leaves. Leave a small
amount of stalk to hold the leaf by.
Carefully brush the underside of the leaves with an even layer of the
melted chocolate. Wipe away any drips on the underside.
Place the leaves on a sheet of greaseproof paper on a tray at cool
room temperature and leave to set.
Carefully peel away the leaves handling as little as possible and use
for decorating.
Yields
8 servings