Death by chocolate

Name: Death by chocolate
Ingredients: 150 ml/¼ pint/⅔ cup milk; 225 g/8 oz plain (semisweet) chocolate, broken into pieces; 115 g/4 oz/½ cup unsalted butter, plus extra for greasing; 225 g/8 oz/1 cup light muscovado (brown) sugar; 10 ml/2 tsp vanilla extract; 2 eggs, separated; 150 ml/¼ pint/⅔ cup sour cream; 225 g/8 oz/2 cups self-raising (self-rising) flour; 5 ml/1 tsp baking powder; 60 ml/4 tbsp seedless raspberry jam; 60 ml/4 tbsp brandy; 400 g/14 oz plain (semisweet) chocolate, broken into pieces; 200 g/7 oz/scant 1 cup unsalted butter; plain and white chocolate curls, and chocolate-dipped physalis, to decorate; plain and white chocolate curls, and chocolate-dipped physalis, to decorate; plain and white chocolate curls, and chocolate-dipped physalis, to decorate; 250 ml/8 fl oz/1 cup double (heavy) cream

Preparation info

Serves
16–20

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This rich chocolate confection has layers of jam and brandy-flavoured chocolate filling between layers of light cake. It is covered with chocolate ganache – a rich chocolate-truffle topping.

Ingredients

115 g/4 oz/½ cup unsalted butter, plus extra for greasing
225

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23cm/9in round deep cake tin (pan) with baking parchment.
Put the chocolate, butter and milk in a pan. Stir over a very low heat until the chocolate melts. Remove from the heat. Beat in the sugar