Rococoa Cake

Name: Rococoa Cake
Cuisine: European
Ingredients: 50 grams plain flour; 50 grams cornflour; 40 grams cocoa powder; 4 large eggs (separated); 150 grams caster sugar; pinch of salt; 100 grams caster sugar; 2 teaspoons instant espresso powder dissolved in 125ml / ½ cup hot water; 60 millilitres dark rum; 3 large egg yolks; 70 grams caster sugar; 80 millilitres dark rum; 250 grams mascarpone cheese; 250 millilitres double cream; 60 millilitres golden syrup; 1 teaspoon instant espresso powder; 150 grams best-quality dark chocolate (chopped very small); sugar flowers or gold sprinkles, nibbed pistachios, wafer roses or any other decoration that pleases you

Instructions

Forgive the whimsy of its naming, but every time I've tried to rename this cake, I veer back to this. I used to refer to it as Venetian chocolate cake, because its inspiration comes from a cake of that name in Nick Malgieri's luscious chocolate book but as my cake changed from his specifications, the title seemed misleading. Anyway, it's ended up like this simply because Caz, the designer, art director and adviser on my books ever since How To Eat, remarked on its baroque appearance as we were photographing it; from baroque to rococo to "rococoa" was an obvious stagger. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Updated at: Fri, 13 Dec 2024 22:03:20 GMT