Chocolate paradise

Rich, dark and decadent – a perfect chocolate cake

SERVES 16 PREP 40 MINS Plus cooling cook 45 MINS

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✱ 225g plain chocolate ✱ 175g butter ✱ 175g golden caster sugar ✱ 5 eggs, lightly beaten ✱ 125g self-raising flour ✱ 3tbsp cocoa powder ✱ 2tbsp amaretto FOR THE FILLING ✱ 400g mascarpone ✱ 1tbsp vanilla bean paste ✱ 50g golden caster sugar FOR THE GANACHE ✱ 175g plain chocolate ✱ 75g butter ✱ 4tbsp double cream ✱ Chocolate holly leaves, raspberries, edible silver chocolate buttons (available from amazon) and icing sugar, to decorate

1 Heat the oven to 190°c, gas 5. grease and line a 20cm springform tin. melt the chocolate in a bowl over a pan of simmering water.

2 in a separate bowl, beat together the butter and sugar until pale and fluffy. gradually beat in the eggs, sifting in a little flour and cocoa halfway. Sift and fold in the remaining flour and cocoa. Pour in the melted chocolate and amaretto and stir to combine. 3 Pour the mixture into the tin and bake for 30 mins, cover with foil and bake for a further 15 mins until a skewer inserted into the centre comes out clean. Leave in the tin for 30 mins then turn out onto a wire rack to cool.

4 For the filling, mix together the mascarpone, vanilla and sugar until smooth. cut the cake into 3 layers and sandwich together with the filling.

5 For the ganache, melt the chocolate with the butter and cream until smooth. Spoon over the top of the cake, add the decorations and a dusting of icing sugar. Per serving: 485 cals, 35g fat (21g saturated), 34g carbohydrates