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WARNING – THIS CAKE MAY BE EVIL AND WILL HAVE TO BE DESTROYED ONCE MADE

for the cake

5tsps instant coffee

370g butter

400g good dark choc

200g spelt flour (you can use ordinary flour if you can digest it)

6 eggs

500g golden caster sugar

 

for the icing

150g good dark chocolate

500ml double cream

50g icing sugar

3tsps instant coffee

2tbsps kalua

preheat oven to 160 for fan, 180 for an ordinary oven.

line a large swiss roll tin, or two 9″ sandwich tins, with baking parchment

dissolve coffee in 2tbsps boiling water – do the same for the second lot of coffee and set that aside to cool for the icing

slowly melt chocolate and butter together in a pan

beat together sugar and eggs with a handheld electric whisk until they are thick, creamy and doubled in volume

whisk the chocolate mix into the eggs. Fold in sifted flour.

pour mixture into tin(or tins) and bake for 30- 40 min. or until a skewer comes out clean.

leave to cool

ICING

melt chocolate over a double boiler or in microwave

whip cream until stiff

add remaining ingredients and whip again until stiff once more

if you use a swiss roll tin cut the cake into two squares

place 1/4 of the icing as a filling, then use the rest to cover the top and side of the cake.

chill before serving

serves – many, or one boyfriend

 

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