My Secret Chocolate Cake

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Line, or you can use wrapping paper If the paper won't stay on the bottom of the tin, spread oil on the tin first and then the paper will stick to it the refrigerator until you need, they whip up better that

Put, in a bowl and break it up with a handheld mixer Please be sure to use a clean bowl, If there's any oil or moisture on it, the egg whites won't whip up

to the meringue, Incorporate them well

Sift the, into the batter, and fold it in with a rubber spatula, scooping up from the bottom Use a cut-and-fold motion while turning the bowl Don't knead the batter whatever you do

in a heatproof bowl, Cover with plastic wrap, and microwave for a minute and a half You can heat it in a small pot too

When s warmed through, sift in, using a tea strainer and dissolve It's an extra step, but be sure to use the strainer!

Mix well until the, has completely dissolved Make sure there are no lumps

pour the batter into the lined the batter stuck to the bowl doesn ' t rise well, so pour it around the perimeter of the tin where it will bake faster . drop the tin from a height onto the work surface 4 to 5 times to eliminate any air pockets, then smooth out the surface

tightly wrung out, moist, on your work surface, and take the spongecake out of the tin Place the cake bottom side up and peel off the paper

Remove the and paper off

tightly wrung out leave to cool

In, where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly 4 to 8 places

small pot, and heat over a low flame When it has warmed take it off the heat, it should just be bubbling around the edges finely chopped chocolate and stir to melt

S melt, When it has cooled down a bit, optionally add a little liqueur, You can make hot chocolate with the chocolate left in the pan

to

put the bottom of the pan in a bowl of ice, and let it cool down while stirring with a whisk until the chocolate cream is thick enough to use as icing

on the cut sides of the sponge cake from Step 23 Be very generous! The cake will become very moist

s

Spread, on the top and sides too, and we're 90% done

firmed it doesn't firm up fast enough cake the refrigerator, dust the cake with cocoa powder through a tea strainer To dust the sides, lift the cake up and hold it diagonally as you dust

When has firmed up again, slice the cake and serve, Dip your knife in hot water and wipe off the moisture to cut the cake cleanly

keeps for 2 to 3 days 's great the day it's made, but is even more delicious the next day! The chocolate cream melds with the spongecake, and it's moist and sublime!