Seven thin sponge layers with chocolate buttercream - a royal Bavarian tradition that's truly magnificent.
Instructions
Whisk eggs and sugar until pale and thick. Sift together flour and cocoa, then gently fold into egg mixture.
Divide batter into 7 portions. Spread each thinly on parchment-lined baking sheets. Bake at 180°C (350°F) for 8-10 minutes until just set.
Melt chocolate and cool slightly. Beat butter until light, add icing sugar gradually, then egg yolks and melted chocolate.
Place first sponge layer on serving plate. Spread with buttercream, repeat with remaining layers.
Stack all layers with buttercream between each. Press gently to adhere. Chill for 2 hours.
Heat cream, pour over chopped chocolate, stir until smooth. Pour over chilled cake, spread evenly.
Ingredients
- eggs 1
- caster sugar 150 g
- plain flour 150 g
- cocoa powder 30 g
- dark chocolate 1
- butter 300 g
- icing sugar 200 g
- egg yolks 2
- chocolate 1
- heavy cream 50 ml
Baking Timer
The timer appears at the bottom right of the screen.
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