Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to 180°C (160°C fan-forced). Grease a 25cm x 30cm swiss-roll pan. Line base and sides with baking paper.
2.Using an electric mixer, beat egg yolks and sugar in a small bowl, until thick and creamy. Transfer to a large bowl. Fold in the combined sifted cocoa and cornflour, then chocolate. Fold in water.
3.Using an electric mixer, beat egg whites in a medium bowl, until soft peaks form. In two batches, fold egg whites into chocolate mixture.
4.Spread mixture into prepared pan. Bake 15 minutes. Turn the cake on to a wire rack covered with baking paper. Cover cake with baking paper; cool to room temperature.
5.Grease a 22cm springform pan. Line sides with baking paper, bringing paper 5cm above edge of pan. Cut a 22cm-diameter circle from the cooled cake; place in prepared pan. Discard remaining cake.
6.Combine cream and extra chocolate in a medium saucepan; stir over low heat, until smooth. Transfer to a large bowl. Refrigerate until just cold.
7.Add liqueur to the chocolate mixture; beat with an electric mixer, until mixture changes to a paler colour. Pour mixture into prepared pan; refrigerate 3 hours, or until set. Transfer cake from pan to a serving plate; dust with sifted extra cocoa.
We used Baileys Irish Cream, a liqueur made of blended cream, Irish whiskey and Irish spirits. Don’t over-beat the chocolate and liqueur mixture as it will curdle.
Note
