Christmas smash cake
PREP TIME 30 MINUTES (+ FREEZING TIME)
¼ teaspoon vegetable oil 290g dark chocolate Melts 2 x 269g pack Ferrero Collection gold and white pearl cachous
ROYAL ICING
1 egg white 1½ cups (240g) pure icing sugar 4 drops lemon juice 1 Brush the inside of a 22cm diameter (12-cup capacity) dome-shaped stainless steel bowl or pudding basin with the oil; place in the freezer for 10 minutes. 2 Place chocolate Melts in a microwavesafe bowl. Microwave on HIGH (100%) for 1½ minutes, stirring every 30 seconds, or until melted. 3 Pour the chocolate into the bowl and turn to coat the bowl evenly. Spread the chocolate to the top edge of the bowl with the back of a spoon to create an even layer. Place bowl in the freezer for 30 minutes. 4 ROYAL ICING Meanwhile, beat the egg white in a small bowl with an electric mixer until foamy; gradually beat in sifted icing sugar. Stir in enough lemon juice to give a piping consistency. 5 Gently slide the chocolate shell out of the bowl. Fill shell with Ferrero chocolates. Place a serving plate or board on top and gently turn it over. 6 Spoon Royal Icing into a piping bag fitted with a small writing tube. Pipe Royal Icing in a decorative pattern on dome. Press on cachous before icing sets. Crack with the back of a heavy spoon, meat mallet or rolling pan to smash open. Suitable to freeze and microwave.