100g mascarpone cheese
200g full fat cream cheese
80g icing sugar sifted
1 tsp vanilla extract
2 tbsp caster sugar
2tbsp flaked almonds
1 bar of dark chocolate
Preheat the oven to 160c fan.
Grease the base and sides of 2 x 23 cm cake tins, then place a disc of baking paper in the bottom of each one.
Sift together the flour, coco and baking powder.
Place the eggs and sugar in a large bowl, then use an electric whisk to whisk for 7-8 minutes until pale and fluffy. If you remove the whisks and draw a W with the mix, it should remain visible for a few seconds on the surface.
Once fluffy, gently fold in 1/3 of the flour and coco mix. Then fold in 1/3 of the butter. Repeat until everything is used up. Do not over mix, a few lumps are ok.
Divide the cake mix between the two tins then place in the oven for 30 minutes. They should double in volume and a skewer should come out cleanly from the centre when cooked.
Once cooked from the oven, leave to cool for 5 minutes before carefully turning them out onto a wire rack. Leave to cool completely. Whilst the cakes cool make the mousse.
Gently melt the chocolate and butter in a bowl set over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl.
Once melted, remove from the heat and fold in the egg yolks one at a time and set to one side.
In a clean bowl, whisk together the egg whites until stiff, then whisk in the sugar for 1
Fold in 1/3 of the whisked egg whites into the chocolate mix, then add the rest. Fold in carefully. Set to one side.
Cut each cake in half horizontally giving you 4 layers of cake.
Place one disc on a serving plate then top with some of the chocolate mousse. Top
with cake, then drizzle with amaretto, then mousse. Repeat this until you get to the
final layer of cake. (You should have three layers of chocolate mousse filling)
Make the topping by mixing together the mascarpone, cream cheese icing sugar and vanilla. Spoon this on top of the cake.
Make the crunchy almond topping by melting the sugar in small saucepan. When
golden brown, tip out onto a piece of baking paper then sprinkle over the almonds.
Leave to cool, then break into shards for the top of the cake. Use a peeler or knife to make chocolate curls from the bar of chocolate and sprinkle over the top.