Tiered Decadent Chocolate Slice
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
1
- For the dough
- 6 eggs
- ⅞ cup caster sugar
- 1.333 cups all-purpose flour
- ½ tsp Baking powder
- 0.333 cup Cocoa
- For the filling
- 1 ¼ cups semi-sweet chocolate (70% cocoa solids, chopped)
- 3 Tbsps butter
- 1 Tbsp brown Rum
- 1 ½ tsps Powdered gelatine
- 3 eggs (separated)
- ¼ cup sugar
- ⅜ cup whipping cream (min. 40% fat content)
- To decorate
- chocolate scroll
Preparation
Kitchen utensils
1 Bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Cookie cutter ring, 1 Kitchen shears, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
2.
For the batter: beat the eggs with the sugar until pale and creamy. Mix the flour, baking powder, cocoa and a pinch of salt. Sift over the egg mixture and fold in carefully.
3.
Line a baking tray (30 cm x 40 cm | 12" x 16") with greaseproof paper. Evenly spread the batter on the tray and bake for approx. 25 minutes. Turn onto a wire rack and let cool, covered with a cloth. Cut into four pieces.
4.
For the filling: melt the chocolate in a bowl over a saucepan of simmering water. Stir in the butter in small pieces. Add the rum and stir in.
5.
Mix the gelatine with a little cold water and let soak for 10 minutes. Beat the egg yolks with half of the sugar and the gelatine in a bowl over a pan of simmering water until thick and creamy. Let cool slightly and add to the chocolate. Mix well.
6.
Beat the egg whites with a pinch of salt until stiff. Gradually add the remaining sugar. Fold carefully into the chocolate mixture. Beat the double cream for about 2 minutes and stir into the chocolate mixture. Spread the chocolate mixture evenly onto the four cake bases and place them on top of each other.
7.
Chill for about 2 hours. Decorate with chocolate scrolls to serve.
