If you’ve ever dreamed of an oversized Afghan biscuit, it’s your lucky day. Here’s how to make one as big as a cake.
FOR THE GANACHE ¾ cup cream 190g dark chocolate buttons (70 per cent cocoa solids)
FOR THE DECORATIONS 1 cup cornflakes
Handful of roasted walnuts, roughly chopped ¼ tsp flaky sea salt
Preheat the oven to 180C on fan bake. Line two 22cm cake tins with baking paper.
Gently melt together the chocolate buttons and butter in a saucepan. Set aside to cool slightly.
Pour the chocolate and butter mixture into the bowl of an electric mixer and combine with the sugar. Add the eggs, one at a time, beating between each addition. Gradually add the ground almonds, desiccated coconut and salt. Finally, fold through the walnuts.
Evenly divide the batter between the two tins. Bake for approximately 30 minutes or until the cakes are springy to the touch and a skewer inserted in their centres comes out clean.
Allow the cakes to cool for 10 minutes before placing them on a cooling rack.
Meanwhile, make the ganache. Gently heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and add the chocolate. Stir until all the buttons are melted. The ganache should be thick, smooth and glossy. Chill for 15 minutes to allow it to set.
Once the cakes are completely cool, spread a layer of ganache onto one of the cakes and sprinkle with ½ cup of cornflakes. Place the second cake directly on top. Apply a final coating of ganache to the top of the cake. Decorate with the remaining cornflakes, walnuts and flaky sea salt.
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