Dark Chocolate Cake
|Self raising flour||2 1⁄2 Ounce|
|Plain chocolate||4 Ounce|
|Castor sugar||4 Ounce|
|Eggs||4 , separated|
|Apricot jam||4 Tablespoon (Rounded Tablespoons)|
|Icing sugar||6 Ounce, sieved|
|Plain chocolate||2 Ounce|
Line an 8 inch cake tin with greased greaseproof paper.
Sift together the flour and cocoa.
Melt the chocolate in a small bowl over a pan of simmering water, remove from the heat then cool.
Beat the butter and sugar until pale and creamy.
Beat in the egg yolks one at a time, beating well after each addition.
Fold in the flour mixture alternately with the melted chocolate.
Whisk the egg whites until they form soft peaks, fold into the cake mixture.
Turn into the prepared tin, bake at 350Â°F, Gas Mark 4 for about 50 minutes or until a skewer inserted in the centre comes out clean.
Turn the cake out on a wire rack to cool.
Cut in three layers when cold.
Put the filling ingredients in a pan, bring to the boil and simmer for 1 minute, then sieve.
Brush the cut surfaces of the cake with half the filling.
Reassemble on the wire rack.
Brush the top and sides of the cake with remaining filling.
Sift together the icing sugar and cocoa for the icing.
Heat the remaining ingredients together gently in a pan until the butter and chocolate have melted.
Remove from the heat, add the sifted ingredients and beat until thick.
Spread the icing quickly over the cake and leave in a cool place to become firm.