| Cake
Ingredients: |
Chocolate
Filling Ingredients: |
| 280g dark cooking
chocolate |
75g dark cooking
chocolate |
| 1 tbspn orange
juice |
4 tbspns unsalted butter |
| or orange
liqueur |
½ cup cream, lightly whipped |
| Finely grated rind of 1
orange |
Chocolate
Icing Ingredients: |
| 250g butter |
100g butter |
| 5 eggs |
3 tbspns cocoa |
| 1 cup castor sugar |
3 cups pure icing sugar |
| 1 tspn vanilla essence |
1 tspn vanilla essence |
| 1 cup cornflour |
¼ cup hot water |
| 2 tbspns self-raising
flour |
For
Decoration: |
| 1 cup coarsely chopped Pecan
Nuts |
Whole Pecan Nuts |
|
Camellia leaves spread
on underside |
|
with melted chocolate |
Method:
Melt the chocolate, orange juice
and rind over a gentle heat until smooth and creamy. Whisk in butter
a little at a time until the mixture is thick and smooth. In a large bowl
beat together the eggs and sugar. Add vanilla essence and beat until
mixture is thick and fluffy. Sift together the cornflour and self
raising flour and fold into the egg mixture, add chopped pecans. Gently fold the two mixtures together until combined. Divide the
mixture between 2 x 20cm round cake pans. Bake in a moderate oven
(180°C), for approximately 35 minutes or until cooked when tested. Cool
slightly before turning out and allow to become cold.
For
Chocolate Filling:
Melt chocolate over gentle heat. Beat in the butter piece by
piece. When quite cool, fold in the cream. Sandwich the two
cakes together with the chocolate filling.
For
Chocolate Icing:
Mix all ingredients together till a smooth consistency.
Decorate
cake as desired with Pecans and chocolate covered camellia leaves.
|
