FOR THE SPONGE
200g soft, butter , plus extra for greasing
1 tsp baking powder
85g good-quality cocoa powder , such as Cafédirect
or Green & Black's
140g self-raising flour
200g golden caster sugar
4 eggs
2 tbsp milk
FOR THE FILLING AND ICING
2 x 250g tubs mascarpone
85g golden caster sugar
4 tbsp very strong coffee (see tip below)
50g dark chocolate , for grating
Method
1.
Heat the oven, line the tins and make the sponge as
described in the 'goes well with' recipe, sifting the cocoa powder with the
flour and baking powder.
2.
For the filling, beat the mascarpone and sugar
together, then beat in the coffee. Use half the mix to sandwich the cakes and
spread the other half over the top, swirling with the back of a spoon to make
pointy curls. Finely grate the chocolate over the top, then serve
credit to : bbcgoodfood.com
No comments:
Post a Comment