Ingredients

Method

• 6 free-range egss
• 150 g sugar
• 130 g flour
• 30 g cocoa
• 30 g butter, melted, plus extra for greasing
• 4 T strong coffee
• 500 g white chocolate
• 1 1/2 cups cream, lightly whipped
• 300 g dark chocolate
• 2 cups cream, lightly whipped

Method

Ingredients

Preheat the oven to 150°C

Cream the eggs and sugar until the mixture doubles in size. Sift the flour and cocoa and add to the mixture, along with the butter.

Grease a 23 cm round baking tin, pour in the mixture and bake for 25 minutes, or until a skewer inserted comes out clean. Remove from the oven and set aside to cool. When completely cool, moisten with the coffee.

Melt the white chocolate and allow to cool slightly. Fold in the cream and pour over the sponge. Chill for 2 hours, or until set.

Do the same with the dark chocolate and pour over the set white chocolate. Chill for a further 2 hours. For best results, the cake should be chilled overnight to set fully.

Remove from the tin and serve.

Cook's note: use 2 T rum instead of the 4 T of strong black coffee. Decorate with shards of chocolate.