Mother's Day Chocolate Cake

Method

Cake

1. For the cake preheat the oven to 180°C
2. Melt together the butter and 150g of the chocolate and set aside. Coarsely chop the remaining chocolate.
3. Separate the eggs and whisk half of the sugar with the egg yolks until pale.
4. In a separate bowl, whisk the egg whites and slowly add the remaining sugar and salt creating a meringue then stir the chocolate butter mixture into the egg yolk sugar mixture.
5. Sift the dry ingredients and fold into to the chocolate mixture.
6. Lastly, gently fold in the meringue and the chopped chocolate.
7. Place the cake mix in the prepared tin and bake for 30-40 minutes. The cake feels a little firm to touch once ready. Allow to cool.

Creme

1. For the creme, mix together the glucose and egg yolk.
2. Bring the cream to the boil and add a little hot cream to the egg yolk mixture.
3. Return to the rest of the cream and heat gently until the mixture coats the back of a spoon. Be careful not to overheat the mixture.
4. Take off the heat and add the chocolate, butter and orange zest. Mix until smooth and cover directly with cling film to avoid a skin, and place into the fridge overnight.
5. To finish, generously top the cake with the creme and top with LINDT FRUIT SENSATION, Rose Petals and a little extra orange zest.