This legendary and luxuriously rich chocolate sponge cake covered with a glossy layer of chocolate cream icing is the perfect show-stopper cake to impress any chocolate-loving guests!
Ingredients 
For the cake
  • 200g Divine 70% dark chocolate
  • 150g soft unsalted butter
  • 150g caster sugar
  • 6 large free range eggs
  • 150g self-raising flour
  • A pinch of salt
  • 1 tsp baking powder
  • 1 tbsp of hot water
For the icing
  • 200g Divine 70% dark chocolate
  • 50g unsalted butter
  • 2 tbsp golden syrup
  • 200ml double cream
For the glaze
  • 4 tbsp apricot conserve
  • 1 tbsp water
  • 1 tsp lemon juice
Preparation
  • Grease and line a 23cm (9-inch) spring clip tin
  • Heat the oven to 170C/ Gas 3

Method

  1. Break up the chocolate and put into a heatproof bowl and melt gently. Remove the bowl from the heat and leave to cool. Meanwhile, put the soft butter into the bowl of a food mixer and beat, using the whisk attachment, until very creamy. Add half of the sugar and beat again until very light and fluffy.
  2.   Separate the eggs, putting the whites into another mixing bowl, and beat the yolks into the creamed mixture one at a time, beating well after each addition. On low speed, beat the cooled chocolate into the mixture. Sift the flour, baking powder and salt onto the mixture and gently fold in using a large metal spoon, add the water folding in until the mixture is soft and smooth.
  3.   Whip the egg whites until stiff then beat in the rest of the sugar a tablespoon at a time to make a stiff glossy meringue. Add about a quarter of the meringue to the chocolate mixture and mix well to soften the mixture and then carefully fold in the rest of the meringue in three batches. Spoon the mixture into the tin, spread evenly then make a slight hollow in the centre so the sponge rises evenly. Bake in the heated oven for 1 hour or until a skewer inserted into the centre comes clean. Set the tin on a wire cooling rack and leave to cool for 10 minutes then carefully unclip the tin and remove the base and lining paper. Leave to cool completely.

For the glaze

  1. Put apricot conserve, water and lemon juice into a small pan and heat gently, stirring constantly. As soon as the mixture boils remove the pan from the heat and push the mixture through a sieve into a small bowl. Turn the cooled sponge cake upside down onto a wire rack- the flat surface will be easier to cover with ganache. Brush the hot glaze over the top and sides of the sponge (some Austrian chefs like to split the sponge in half horizontally then sandwich the two halves with more glaze). Leave to cool on the rack.

For the icing

  1. Put the rest of the chocolate, butter and syrup into a heatproof bowl. Heat the cream until steaming and then pour over the chocolate, butter and syrup mixture and stir gently until melted and smooth.
  2.   Pour the icing over the cake and spread over the top and sides. Leave until set in a cool place (not the fridge).  Serve with whipped cream.

 

 

 

 

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