Well it sounds t so tasty, so now all I have to do is make it!
Makes 1 cake or 8 indivual cakes (58mm)
For the flour less sponge:
14 large eggs
300g Castor sugar
135g cocoa powder
For the creme patisserie:
85 ml milk
85ml double cream
2 large egg yolks
35 g Castor sugar
10g plain flour
For the chocolate ganache:
250ml double cream
For the whipped cream:
175ml double cream
To make the creme patisserie:
- Warm the milk and cream in a saucepan. Bring the mixture to the boil and then remove from the heat and set aside.
- In the bowl of a food mixer add the egg yolks and sugar. Beat until pale and creamy and then add the flour.
- Add the warm milk and cream to the egg mixture and whisk slowly until combined.
- Pour back into the pan and whisk gently until it comes together as a thick sauce.
- Cool the custard by placing it into a wide bowl. Put greaseproof paper to cover the bowl, this stops it forming a skin. Do not put it in the fridge but put it to side to cool until you are ready to use it.
To make the sponge:
- Heat oven to C180. To make one large cake line and grease two 20cm tins. Or to make small individual cakes line and grease a large square tin (I used a 20cm by 15cm tin). Circles can then be cut out of the tray bake and cut in half.
- Separate the eggs.
- Put the egg yolks into the bowl of a food mixer and add the sugar. Mix for 3-4 minutes until very thick and pale and a ribbon like trail falls back into the bowl when the whisk is lifted and disappears after a few seconds.
- Sift in the cocoa powder into this bowl and fold it in. It will be difficult to work in so after a few strokes leave it.
- In a separate bowl whisk the egg whites until it forms stiff peaks.
- Add a small proportion of the egg whites to the egg yolks and fold in. Fold in the remaining egg whites in three batches to make a mouse like mixture.
- Divide the mixture evenly between three tins.
- Bake in a heated oven for 20minuites or until the cake comes away from the edges and is firm to the touch.
- Cool the cakes completely before turning out onto a wire rack.
To assemble the cake:
- Once the creme patisserie and cakes have cooled it is time to assemble.
- Firstly whip the cream until it is very thick and firm.
- To assemble the cake cut each cake into two, so you have 4 different layers of cake. Or if you are making individual cakes cut out 58mm rounds and then cut in half. Use the appraite amount of filling if you are making individual cakes.
- Put the first layer of cake onto a plate with grease proof paper on it. Spread half of the whipped creme onto the cake, spreading right to the edge. It does not matter if the icing spreads down the side of the cake.
- Place the next layer of cake on top. Spread all of the creme patisserie over it, right to the edges.
- Sandwich the next layer of cake on top. Onto this layer add the rest of the whipped cream, again spreading right to the edge.
- Put the final layer of cake on. Taking a knife run it around the edge of the cake removing all the excess icing. Put the cake aside to set whilst you make the ganache.
To make the ganache:
- Melt the dark chocolate in a heat proof bowl over a saucepan of water, (make sure the bowl and water do not touch) then pour the melted chocolate over the room temperature cream. Whisk this together. Cool by putting it in the fridge for about 10minuites.
- Finally cover the top and sides of the cake with the chocolate ganache evenly
- Garnish with fresh fruit such as raspberries or strawberries.