| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Waitrose1 |
10 |
Servings |
INGREDIENTS
| 175 |
g |
Waitrose Plain Continental |
|
|
Chocolate 6oz |
| 90 |
|
Tia Maria, 6tbsp |
| 175 |
g |
Olivio spread, 6oz |
| 175 |
g |
Caster sugar, 6oz |
| 6 |
|
Eggs, medium separated |
| 75 |
g |
Waitrose Self Raising Flour |
|
|
sifted 2 3/4oz |
| 75 |
g |
Ground almonds, 2 3/4oz |
| 225 |
g |
Waitrose Continental Plain |
|
|
Chocolate 8oz |
| 250 |
|
Double cream, 9fl oz |
| 2 |
|
Egg yolks, medium |
| 25 |
g |
Caster sugar, 1oz |
| 45 |
|
Tia Maria, 3tbsp |
| 67 |
g |
Icing sugar, 1 1/2lb |
| 25 |
g |
Butter, melted 1oz |
| 75 |
|
Milk, 5tbsp |
| 1 |
|
200 g pack Waitrose White |
|
|
Chocolate |
| 50 |
g |
Waitrose Plain Continental |
|
|
Chocolate 2oz |
| 50 |
g |
Waitrose White Chocolate |
|
|
2oz |
INSTRUCTIONS
Grease and line a 23cm (9") deep, loose-bottomed cake tin with
greaseproof paper. Melt the chocolate with the Tia Maria in a bowl
over a saucepan of simmering water. Cream the Olivio with the sugar
until light and fluffy, then gradually beat in the egg yolks. Cool the
melted chocolate slightly and beat into the egg mixture. Fold in the
flour and almonds. Whisk the egg whites and fold into the sponge
mixture with a metal spoon. Pour the mixture into the prepared cake
tin and bake in a preheated oven at 180øC, 350øF, gas mark 4, for
40-45 minutes. (To make sure the cake is cooked insert a small knife
or metal skewer into the centre of the cake if it comes out clean it
is cooked). Leave the cake to cool before removing from the tin. To
make the ganache, melt the chocolate with half of the cream in a small
bowl over a saucepan of simmering water. Whisk together the egg yolks
and sugar and add to the chocolate mixture. Add the remaining cream,
and allow to cool. Cut the cake carefully into 3 even horizontal
slices. Brush one side of each slice with 15ml (1tbsp) Tia Maria and
spread with the ganache. Layer together. To make the white icing, mix
together all the ingredients, except the chocolate, until smooth and
spreadable, adding a little more milk if it is too thick. Spread over
the top and sides of the cake, making sure it is completely covered.
Coarsely grate the chocolate and place in the freezer for a few
minutes to firm up. Coat the cake with the grated chocolate. To make
the holly leaf decorations, line a baking tray with waxed paper. Melt
the plain and white chocolate separately and pour into two piping
bags. Pipe the plain chocolate onto the waxed paper to make the
outlines of sixteen holly leaves and leave to set. Fill in the shapes
with the white chocolate and, while it is still runny, pipe on more of
the plain chocolate to create the veins of the leaves. Leave to set
and then decorate the cake. Converted by MC_Buster. NOTES : A very
special chocolate cake, flavoured with Tia Maria coffee liqueur. Serve
with tea or coffee or as a dessert. Converted by MM_Buster v2.0l.
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