Baking Mad with Eric Lanlard

Dark Chocolate Moelleux

Author: Eric Lanlard

Serves: 12

Ingredients

For the sponge cake

For the ganache

For the chocolate buttercream

Instructions

Preheat the oven to 170 degrees. Then grease two 22cm diameter shallow cake tins and line them with baking paper.
Melt the chocolate in a bowl set over a saucepan of simmering water.
In a large bowl, mix the butter and sugar until light and fluffy. Beat in the black treacle and eggs gradually, then add the melted chocolate.
Sift the flour, cocoa powder and baking powder, and fold them into the mixture with the ground almonds till you get a smooth, glossy consistency.
Divide the mixture between the two cake tins and level the tops. Bake in the oven for 30 minutes or until a skewer inserted into the center comes out clean. Leave to cool.
To make the ganache, heat the whipping cream in a saucepan and heat till warm. Remove from heat and add the chocolate, beating until melted and move. Leave to cool.
To make the buttercream, melt the chocolate as above and leave to cool. Cream the icing sugar and butter in a bowl until light and fluffy.
Beat in the vanilla, cooled chocolate and double cream to form a stiff spreading consistency.
To assemble the cake, level to top of the sponge cakes using a sharp knife. Spread the buttercream over the top of one sponge cake and place the other sponge cake on top of the cake with buttercream.
Pour the ganache over the cake and smooth with a flat knife and leave to set. Decorate the top with berries.

Recipe by Swee San's Kitchen at http://thesweetspot.com.my/baking-mad-with-eric-lanlard/