MOCHA LAYERED CAKE 200g 2 tbsp block boiling dark water chocolate, chopped 5 eggs, at room temperature, separated ¾ cup caster sugar 2 tbsp plain flour 1⁄₃ cup cocoa powder 1 tbsp coffee liqueur Halved Maltesers Teasers Mini Eggs, to decorate COFFEE

Serves 8-10, prep 30 mins, cook 12 mins

WHAT YOU NEED

1 Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Lightly spray with 2 oil. Place 125g of the chocolate in a large heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove. Stir in water. Cool to room temperature, stirring occasionally. 3 Beat egg yolks and sugar in a small bowl of an electric mixer for 5 minutes, or until thick. Stir into chocolate mixture. Sift flour and ¼ cup of the cocoa over top. Fold until combined.

4

Beat egg whites in same clean bowl of an electric mixer until soft peaks form. Fold into chocolate mixture in two batches. Pour into pan. Spread 5 evenly. Cook in a moderate oven (180°C) for 12 minutes, or until cake 6 springs back when touched. Meanwhile, place a clean tea towel, topped with baking paper, on a bench. Dust with remaining sifted cocoa. Immediately turn out cake onto paper. Remove lining paper. 7 Stand until cold. To make coffee cream, set aside 2 tbsp of the cream. Dissolve coffee in 1 tsp hot water in clean bowl

of electric mixer. Add remaining cream 8 and sugar. Beat until soft peaks form. Trim edges of short sides of cake. Cut crossways into three even pieces. Place one piece on a plate. Spread with ½ cup coffee cream. Repeat layering with remaining cake and coffee cream, finishing with 9 coffee cream. Refrigerate. Combine liqueur, reserved cream and remaining 75g chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until sauce is smooth. Cool to room 10 temperature. To serve, drizzle chocolate sauce over cake. Decorate with eggs.