Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease and linebase and sides of a deep 20cm (basemeasurement) cake pan with baking paper.Using an electric mixer, beat butter andsugar in a bowl until light and fluffy. Addeggs, one by one, beating well after eachaddition. Beat in melted chocolate untilcombined. Fold in flour and sifted cocoawith milk. Spoon into prepared pan; levelsurface. Bake for 1 hour or until a skewer inserted at the centre comes out clean. Stand in pan for 5 minutes, then transfer to a wire rack to cool completely.
2.Meanwhile, place cream and extra chocolate in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir for 5 minutes or until melted and smooth. Chill, stirring occasionally, for 1 hour or until thick.
3.Using a serrated knife, cut cake in halfhorizontally. Place bottom half on aserving plate. Spread with a little chocolate mixture. Top with remaining cake. Spreadremaining chocolate mixture over top andside of cake. Press dark, white and milkchocolate curls, alternating, around edge of cake. Pile remaining chocolate curls on top.
Making curls: Using a palette knife, spread melted choc melts onto separate cool metal trays or a stone workbench until 5mm thick. Set. Using a large chef’s knife, place the sharp part of the blade on the surface of the chocolate, tilting to a 35-degree angle. Pull the knife across the surface towards yourself to create a thin chocolate curl. The bigger the angle, the thicker the curls. Makes 80 curls. Store curls in an airtight container in a dark place for up to 3 days.
Note
