Liqueur Chocolate Dessert Cake
Ingredients:
Chocolate Sponge:1 ½ tablespoons butter
2 ½ tablespoons cocoa
4 tablespoons water
4 eggs
1 cup castor sugar
1 ¼ cup Self Raising flour
½ cup milk
2 tablespoons grand marnier (or rum)
Filling:
125g(4ozs) dark chocolate
2 tablespoons grand marnier ( or rum)
1 ¼ cups cream
1 ¼ cup cream, whipped, for covering cake.
Chocolate flakes
Method:
Chocolate sponge:
Beat eggs together in basin, gradually add sugar; beat 15 minutes.
Combine butter, cocoa and boiling water, fold into egg mixture.
Sift flour several times, sift over egg mixture, fold in, making sure no streaks of colour remain.
Pour into 2 greased 20cm cake tins.
Bake in moderate oven 15-20 minutes, or elastic to touch and shrinking slightly from sides of tin.
Remove from tins, cool.
When cold, cut in half horizontally.
Brush each sponge with combined milk and grand marnier (or rum) and sandwich together with chocolate filling.
Cover cake with whipped cream and sprinkle with the chocolate flakes.
Chocolate filling:
Place chopped chocolate on top of double saucepan, stand over simmering water until chocolate is melted.
Remove from heat. Allow to cool slightly.
Add grand marnier and ½ cup of cream, stir until combine.
Beat remaining cream, lightly fold in chocolate mixture.
