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Preheat oven to 190C, grease and line
the base of a 23cm springform tin and grease again.
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In a large bowl over barely simmering
water, whisk eggs with sugar for 5-7 minutes until thick and creamy,
remove from heat.
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Sift corn flour and cocoa three times
into a bowl.
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Fold into egg mixture until no streaks
remain, turn into prepared tin, spreading evenly.
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Bake for about 7 minutes until risen.
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Cool 10 minutes in tin, remove to a
cake rack and cool completely.
-
Wash and thoroughly dry the tin;
carefully return cooled cake.
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Combine coffee and whisky and evenly
brush or drizzle over cake.
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To prepare first dark layer: melt half
the chocolate in a bowl over simmering water, cool.
-
Beat half the cream until thick; fold
in chocolate until smooth.
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Spread evenly over cake layer in tin.
Bang tin on bench once or twice to remove air bubbles.
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Place in refrigerator.
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To prepare white layer: melt white
chocolate; remove from heat.
-
Spread a heaped tablespoon onto
greaseproof paper and set aside for making curls.
-
Cool remaining chocolate.
-
Beat cream until thick.
-
Fold in cooled white chocolate until
smooth.
-
Spread evenly over dark layer in tin,
bang on bench; chill.
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To prepare seconds dark layer: prepare
as directed step 9-12, using remaining dark layer ingredients.
-
Pour over white layer; bang again,
then swirl the surface to decorate.
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Chill several hours until set.
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To serve: remove sides of tin, place
cake on a serving plate.
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Keep refrigerated.
