Special occasion? care to impress? this cake is exactly for you!

BASE -                                   TOP LAYER -

6 Large eggs separate                                                            200g dark chocolate

1 cup sugar                                                                                250ml double cream

90g instant chocolate pudding           

 

FILLING -                

500ml double cream

90g instant vanilla pudding

 

 

Method:

 

1.   Base - Whisk the egg white with the sugar until it’s hard.

2.   Add the egg yolk while the mixer is working and than add the instant pudding.

3.   Put in 26” baking tray in pre-heated oven to 180c for 20-25 minutes. cool the base.

4.   Filling – whisk the cream with the vanilla pudding until hard, put on the cold base, put in the freezer for 1 hour.

5.   Top – melt dark chocolate with double cream in the microwave for 1 minute, whisk well. Put on the cake and store in the fridge for at least 3 hours.