- May 2006
- 25g butter, melted, plus extra
- 4 medium eggs
- 165g caster sugar
- 100g plain flour
- 15g cornflour
- 200g plain chocolate
- 150ml very strong black coffee
- 100ml Tia Maria or Kahlúa liqueur
- 300ml double cream
- ½ tsp vanilla essence
- 500g mascarpone, at room temperature
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 22cm springform cake tin. Fit the Whisk. Place the eggs and 115g of the sugar in the Kenwood Bowl and whisk until pale, thick and creamy.
- Sieve the flour and cornflour together, then fold half into the mix. Fold in half of the butter, then repeat with the remaining flour and butter.
- Pour into the tin and bake for 20–25 minutes, until golden. Cool.
- Fit the Roto Food Cutter and grate the chocolate. Mix the coffee and liqueur together. Cut the cake into 3 layers. Line the base and sides of the cake tin with cling film. Using the Whisk, whip the cream, vanilla and remaining sugar to soft peaks, then fold into the mascarpone.
- Place 1 sponge layer in the base. Sprinkle over a third of the coffee mix, then spread with a third of the mascarpone mix. Sprinkle over a third of the chocolate. Repeat twice. Chill for 2 hours before serving.
This recipe is made using the Kenwood Chef and its Whisk and Roto Food Cutter.
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