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1 cup butter, softened, plus extra for greasing |
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generous 1 cup superfine sugar |
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1 1/2 cups self-rising flour |
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1/2 cup unsweetened cocoa |
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generous 1 1/2 cup heavy cream |
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12 oz white chocolate, broken into pieces |
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12 oz semisweet chocolate, broken into pieces |
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1/2 cup heavy whipping cream |
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4 oz semisweet chocolate curls |
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2 tsp confectioners sugar and unsweetened cocoa, mixed together |
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TO MAKE THE FILLING - Put the cream in a pan and
heat to almost boiling. Put the white chocolate in
a food processor and chop. With the motor running,
pour the hot cream through the feed tube and
process for 10-15 seconds, until smooth. Transfer to a
bowl and let cool, then cover with plastic wrap and
chill in the refrigerator for 2 hours, or until firm. Beat
until just starting to hold soft peaks.
TO MAKE CAKE - Preheat the oven to 350°F Grease the bottom of an 8-inch round, deep cake pan, like a spring form pan. Put the butter and sugar in a bowl and beat until
light and fluffy. Gradually beat in the eggs. Sift the flour
and cocoa into a bowl, then fold into the mixture,
adding milk, if necessary. Spoon into the prepared pan and bake in the
preheated oven for 45-50 minutes, until a skewer
inserted into the center comes out clean. Let stand in
the pan for 5 minutes, then turn out and finish cooling
on a wire rack.
TO MAKE FROSTING - Put the semisweet chocolate
in a heatproof bowl set over a pan of gently
simmering water until melted. Stir in the butter and
cream. Let cool in refrigerator, stirring occasionally but remove from refrigerator when it becomes to hard to spread.
PUTTING ALL TOGETHER - Slice the cake horizontally into 3 layers. Sandwich
the layers together with the white chocolate
filling. Cover the cake with the frosting and arrange
the chocolate curls over the top. Sift the sugar-and cocoa
mixture over the cake. Refrigerate if you want a hard frosting. |
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