Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 10 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
10
- 1/3 cup self-raising flour
- 600milliliter thickened cream
- 50milliliter grand marnier (or cointreau orange-flavoured liqueur, optional)
- 30grams butter, melted
- strawberries (to serve)
- raspberries (to serve)
- 2tablespoons cocoa powder
- 540grams premium dark chocolate, chopped
- chocolate curls (to serve)
- 2 eggs
- 1/3 cup caster sugar
Method
Step 1 of 6
Preheat oven to 180°C. Grease a 23cm springform tin and line with baking paper. Sift flour and cocoa into a small bowl. Place eggs and sugar in bowl of an electric mixer. Beat on medium for 10 minutes or until pale and thick.
Step 2 of 6
Using a large metal spoon, gently fold flour mixture into egg mixture. Add butter and fold gently until combined. Transfer mixture to cake tin. Bake for 15 minutes or until cake springs back when lightly touched. Allow to cool in tin.
Step 3 of 6
Place 400g of the dark chocolate in a heatproof bowl over a pan of simmering water and stir until melted. Set aside and allow to cool.
Step 4 of 6
Place liqueur, if using, and cream in a large bowl. Beat, using an electric mixer, until soft peaks form. Add chocolate and mix until well combined. Pour mixture over the sponge cake and chill for 3 hours or until firm.
Step 5 of 6
To make chocolate curls, melt remaining chocolate in a heatproof bowl over a pan of simmering water. Thinly spread onto kitchen bench. Allow to set. Using a sharp knife, scrape at an angle to make curls.
Step 6 of 6
Transfer cake to serving plate. Top with curls and berries to serve.
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