Ingredients:
A
3 eggs
3 eggs yolks
25g chocolate paste
Pinch of salt
170g milk
200g brown sugar
30g cocoa powder
300g melted covertures chocolate
250g cake flour
8g baking powder
2g baking soda
150g unsalted butter
3g coffee powder
10g vanilla essence
B
200g chocolate chips
200g chopped and toasted pecan
C
500g whipped chocolate whipping cream
D
100g chocolate spread
5g coffee powder
30g cocoa powder
Method:
- Whip A till thick and fluffy.
- Pour it into a greased and lined 10” baking tin and sprinkle with B.
- Bake at 170c for about 30 minutes.
- Let it cool slightly in the tin before turning out on a wire rack.
- Topping: combine C and D lightly.
- Decorate as desired.
Tips:
- This cake is very simple to make. It is suitable as a birthday cake or as teatime dessert.
- Keep in the fridge but let the cake return to room temperature before serving.