here u go i made this for my mom’s bday and it was awesome and yummilicious.. it is for all u people who cannot read my blog as i have already posted it there for lusi…
Ingredients
cake:
- 4 eggs
- 3/4 cup castor sugar
- 3/4 cup self rising flour
- 3 tbsp nescafe classic coffee
filling:
- 500g mascarpone cheese
- 1 cup castor sugar
- 1 can * 175g nestle cream
- 2 tbsp vanilla essence
- 3 tbsp nescafe classic coffee
- 3 tbsp orange juice
- 200g milk cooking chocolate, broken into pieces
- 100g dark cooking chocolate roughly chopped
decoration:
- 60g dark cooking chocolate, broken into pieces
- 2 tbsp butter
- 60g white cooking chocolate, broken into pieces
- 2 tbsp butter
note: it is indeed two times 2 tbsp butter because it will be used once for both kinds of chocolate.
cake preparation
- lightly grease and spread a thin layer of flour at the base of a medium sized spring release tin
- beat the eggs till frothy anf light
- gradually add the sugar and beat until the mixture leaves a thick trail when the whisk is lifted from the bowl
- sift the flour and coffee over the mixture and fold in using a metal spoon
- turn into the prepared tin and level the surface
- bake for 12 to 15 minutes until just firm to the touch
filling preparation
- stir the cheese sugar cream vanilla coffee and orange juice together till they are well mixed
- melt the 200g milk chocolate and stir into the cheese mixture
- dampen the sides and base of the cleaned tin and line with grease proof paper
- cut the cake that u baked in half and place one layer in the prepared tin, add half the cheese mixture and level with a spatula.
- scatter chopped dark cooking chocolate on top of the cheese mixture layer and then add the remaining cheese mixture over the chunks.
- put the second layer of the cake, the uncut side facing upwards on top of the cheese mixture
decorate:
- melt the dark and white chocolate seperatly each with 2 tbsp of butter(this is where two seperate table spoons of butter come in guys)
- place alternate large spoonfuls of the chocolates on top of the cake and then tap the tin until they are both level. using a cocktail stick swirl the chocolate together until lightly marbled. leave the cake until set. then carefully remove it from the tin and peel away the icing paper!!!
and yeah it did take me ages to type it all out:smack:…
sry for any spelling or grammatical mistakes