Decadent Chocolate Gateau

Serves 10-12

Ingredients for the sponge

130g Self Raising Flour

250g Dark Chocolate

175g Unsalted Butter

175g Caster Sugar

5 Eggs

3tbsp freshly brewed coffee

1tsp Vanilla Extract

Ingredients for the icing

180g Dark Chocolate

75g Unsalted Butter

75ml Double Cream

Method

Preheat the to 170C. Grease and line a 8inch spring form baking tin.

Place the chocolate in a double boiler until melted.

Meanwhile add the butter and sugar to a freestanding mixer then beat together until light and fluffy. Gradually beat in the eggs, adding the flour little by little until fully incorporated. Add the cooled chocolate and coffee folding the mix thoroughly.

Spread evenly in the baking pan, then place in the preheated oven for 45-55 minutes or until a cocktail stick comes out clean. Leave in the tin until completely cooled.

Once cooled remove from the tin on to a serving platform. Place parchment under the cake to avoid getting the icing all over the serving platform.

Meanwhile make the icing. Place the chocolate, cream and butter into a double boiler until the chocolate has melted. Stir together it should be a rather thick icing with a slight runniness as it is warm.

Pour the mixture on top of the cake little by little as it will run. Use a palate knife to help smooth the top and sides. Once covered leave the icing to set, then remove the parchment and decorate with chocolate shavings.