Chocolate Marzipan Cake
|Semi-sweet chocolate||3 1⁄2 Ounce (Plain)|
|Cornstarch||1 Ounce (Corn Flour)|
|Active dry yeast||1⁄2 Teaspoon|
|Cane sugar syrup||1⁄4 Cup (4 tbs)|
|Butter||1 Teaspoon (For Greasing)|
|Ground almonds||2 Ounce|
|Superfine caster sugar||2 Ounce|
|Almond extract||1⁄4 Teaspoon (Essence)|
|Confectioners sugar||2 Tablespoon (Icing Sugar)|
Break the chocolate and melt in a bowl with the butter for 1 1/2 minutes on HIGH.
Sift the cornstarch (cornflour) and yeast over the bowl and whisk.
Add the cane sugar syrup and the 2 whole eggs, still whisking.
Grease the base of a 6 inch (15 cm) souffle mold (mould) and spoon in the mixture.
Microwave, uncovered, on HIGH for 6 minutes.
When the cake begins to shrink from the sides of the container, remove from the oven and leave to cool at room temperature.
Turn the cake out on to a wire rack and leave to cool completely.
To make the marzipan, mix together the ground almonds and sugar.
Add the egg yolk, Cointreau and almond extract (essence).
Cut the cake in 2 equal layers and spread the lower layer with marzipan.
Put the second layer on top.
Sift the confectioners' (icing) sugar over the top of the cake.