Divine Chocolate Birthday Cake (Stavros cake 2013)

(recipe original by Marry Berry "100 Cakes and Bakes")

Cake tin needed:

• a deep, round 23 cm(9 in) cake tin

Ingredients:

• 6 large eggs, 5 of them separated
• 215 gr (7 1/2 oz) caster sugar
• 265 gr (9 1/2 oz)plain chocolate (39%cocoa solids), broken in to pieces
• 1 level tsp instant coffee powder
• 1 tsp hot water
• 150 gr (5 oz) ground almonds

For icing:

• 4 tbsp apricot jam
• 225 gr (8 oz)plain chocolate(39%cocoa solids), broken in to pieces
• 100 gr (4 oz)unsalted butter

Step One 

 Preheat the oven to 190 C/fan 170 C/gas 5. Grease the tin then line the base with non-stick baking parchment.

Step Two

 Place the (5)egg yolks and whole egg in a large bowl with the sugar and beat together until thick and light in color. Melt the chocolate gently in a heatproof bowl set over a pan of simmering water, stirring occasionally. Dissolve the coffee granules in the water and add to the melted chocolate. Cool slightly, then stir into the egg mixture along with the ground almonds.

Step Three

 In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the egg and chocolate mixture. Turn into the prepared tin and gently level the surface.

Step Four

 Bake for about 50 min or until well risen, and a skewer inserted into the center comes out clean. Leave to cool in the tin for 10 min then turn out, peel off the parchment and finish cooling on a wire rack.

Step Five

 Measure the apricot jam into a small sauce pan and allow to melt over a low heat. Brush over the cake. To make the icing, melt the chocolate gently in a heatproof bowl set over a pan of simmering water, stirring occasionally. Add the butter and stir until the icing has the consistency of thick pouring cream, cooling if necessary. Stand the wire rack on a baking sheet to catch any drips, then pour the icing over the cake, smoothing it over the top and sides with a palette knife. Also to set, then decorate if you like.

ENJOY !!!