WARNING – THIS CAKE MAY BE EVIL AND WILL HAVE TO BE DESTROYED ONCE MADE
for the cake
5tsps instant coffee
400g good dark choc
200g spelt flour (you can use ordinary flour if you can digest it)
500g golden caster sugar
for the icing
150g good dark chocolate
500ml double cream
50g icing sugar
3tsps instant coffee
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
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