Preheat the
oven to Gas 4, 350F, 10 minutes before baking. Butter and lightly flour
two 21cm sandwich tins. Line each base with lightly greased greaseproof
paper. Place eggs and sugar in a large heatproof mixing bowl, over a
saucepan of gently simmering water, making sure that the bottom of the
bowl does not touch the water. Whisk until the eggs and sugar become
very thick and pale in color.
Remove the
bowl from the heat and continue to whisk until the mixture will hold a
ribbon trail for at least 5 seconds. Gently sift the flour and cocoa
over the whisked mixture, then fold in lightly with a large metal spoon.
Quickly, but gently, fold in cooled butter. Divide the mixture between
the prepared sandwich tins.
Bake for
25-30 minutes until well risen, and mixture feels firm to the touch.
Turn out on to wire racks to cool, loosen but do not remove the
greaseproof paper until cold. To make the chocolate cream, break
chocolate into pieces and place in saucepan with the cream. Stir
continuously over a low heat until the chocolate melts and blends
smoothly with the cream - do not allow the mixture to boil. Pour
chocolate cream into a clean bowl. Cool then refrigerate until cold, but
not set.
Remove then
whisk until very light and fluffy, and will hold a peak. Remove the
greaseproof paper from the sponge cakes. Place one cake on a flat
serving plate and spread with a generous layer of the chocolate cream.
Place the other cake on top and press gently together.
Spread the
rest of the chocolate cream over the cake to cover it completely, making
it into swirls with a small palette knife. Refrigerate cake for about 1
hour until firm, but not hard. Meanwhile make the chocolate curls for
decoration. Pull a potato peeler along the edge of the block of
chocolate to shave off long curls. Decorate the top of the cake with the
curls then sift lightly with icing sugar.
Before making
the chocolate curls, leave the block of chocolate in a warm, not hot,
place for a short while to soften it slightly. This makes it easier to
curl. Any remaining chocolate curls can be kept in a container in a cool
place for up to two weeks.
Light
chocolate sponge with a delicious creamy chocolate mousse filling,
topped with chocolate curls, makes this simply irresistible. It's
spectacular to look at but really easy to make.
