CHOCOLATE CREAM SLAB CAKE

SERVES 20

PREP AND COOK: 1 HOUR, 15 MINS 6 eggs

1 cup caster sugar

½ cup plain flour

¼ cup cornflour

½ cup cocoa powder

50g butter, melted FILLING

200g block dark cooking

chocolate, chopped 1¾ cups thickened cream ⅓ cup icing sugar mixture 2 tsps vanilla extract

TOPPING

200g block dark cooking

chocolate, chopped ½ cup thickened cream

1 Grease a 23cm x 33cm x 6cm deep, roasting pan. Line base and long sides with baking paper, extending paper 3cm above pan edges. 2 Beat eggs and sugar in a large bowl of an electric mixer on high speed, for about 10 minutes, or until very thick and pale.

3 Sift flours and cocoa twice onto a sheet of baking paper. Sift again over egg mixture.

Using a whisk, gently fold to combine. Gently fold in melted butter and 1 tblsp boiling water. Pour into pan and spread evenly.

4 Cook in a moderate oven (180°C) for about 20 minutes, or until cake springs back when lightly touched in centre. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.

5 Meanwhile, make filling. Place dark chocolate and ¼ cup hot water in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat and cool to room temperature.

6 Beat cream, sugar and vanilla in a small bowl of an electric mixer until soft peaks form. Gently fold into cooled chocolate until just combined.

7 Grease and re-line same clean roasting pan with baking paper.

8 Using a large serrated knife, cut the cake horizontally in half. Invert top layer and place in pan. Spoon filling evenly over top. Place the base, cut-side down over filling, pressing lightly. Refrigerate, covered, for about 3 hours, or until filling is firm.

9 To make topping, melt chocolate with cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove bowl and cool for 5 minutes. Spread topping over top of cake. Refrigerate until set.

10 To serve, lift cake from pan. Cut into squares.