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Lindt Ultimate Chocolate Cake




Source of Recipe


Lindt


List of Ingredients




100g/4oz Lindt Excellence 70% Cocoa plain chocolate, broken into pieces
250ml/9fl oz milk
3 large eggs
225g/8oz dark muscovado sugar
100g/4oz unsalted butter. softened
225g/8oz self-raising flour
1tsp bicarbonate of soda
Filling and frosting:
200ml/7fl oz creme fraiche
200g/7oz Lindt Excellence Extra Creamy milk chocolate, chopped
Chocolate curls: 450g/ 1lb Lindt Excellence Natural white chocolate Small flowers, to decorate



Recipe



1. Grease two 22cm (8 1/2in) sandwich tins and line with baking parchment. Preheat the oven to 180C/350F/Gas mark 4.
2. Heat the Lindt Excellence and milk together gently until the chocolate has melted.
3. In a bowl, whisk one egg with half the sugar until smooth and creamy. Stir in the chocolate and milk. In a second bowl, beat together the butter, remaining sugar and eggs. Stir into the chocolate mixture alternately with the flour and bicarbonate of soda.
4. Divide between the tins and bade for 30-35 minutes until firm to the touch. Turn out and cool in a wire rack.
5. For the filling and frosting, put the creme fraiche and chocolate in a bowl set over a pan of hot water and stir occasionally until chocolate has melted. Remove from the heat and beat until glossy. Use some to sandwich the cake layers together and spread the rest over the top and sides.
6. For the chocolate curls, melt the chocolate and spread over a clean, smooth surface. Leave until just set then push a clean wallpaper scraper across the chocolate at an angle of 45 degrees to shave off curls.
7. cover the top and sides of the cake with chocolate curls, gently pressing then into the frosting. Chill until ready to serve. Decorate with small edible flowers just before serving.
Tip: the chocolate curls can be made ahead and kept in a cool place. Lift them into position using a thin skewer to prevent breakage's or melting them with hot hands.