INGREDIENTS

INSTRUCTIONS

FILLING AND DECORATION
ALSO, YOU WILL REQUIRE
Make the cake by melting the chopped chocolate and marzipan with the milk
in a pan, stirring until smooth. Beat in flour and egg yolks. Whisk egg
whites stiffly then whisk with the sugar until as stiff again; fold into
mixture, divide between the shallow tins. Bake at Gas Mark 4, 180°C, 350°F
for about 50 minutes until firm. Cool slightly before turning out.
Melt half the chocolate for the filling, then stir in egg yolks, sugar and
liqueur. Add gelatine dissolved in 2 tablespoons hot water. Fold in whisked
egg whites and half the cream, whipped.
Place one cake in the deep tin, pour over filling and place the other cake
on top. Refrigerate to set. Later, invert onto a plate.
Whip remaining cream, spread some over the top and sides, pipe whirls round
the edge. Coat sides with grated chocolate, melt remainder and make leaves
to complete the decoration. Dust with cocoa.
To make chocolate leaves select unblemished rose leaves or similar. Cover
the underside with melted chocolate. When set, peel leaf away from the
chocolate exposing the veined pattern.
Serve as a cake or dessert.
Converted by MC_Buster.
NOTES : A deliciously rich recipe for a special occasion. Make the leaves
in advance if preferred. Serves 8-10.
Converted by MM_Buster v2.0l.

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