Ingredients
Butter, for greasing
3 eggs
3/4 cup superfine sugar
2/3 cup self-rising flour
1 tbsp unsweetened cocoa
2/3 cup of cold black coffee
2 tbsp rum(optional)
2 tsp unsweetened cocoa, to decorate
For the filling:
1 5/8 cups of mascarpone cheese
1 cup fresh custard
1/4 cup superfine sugar
3 1/2 Oz/100 gm semisweet chocolate, grated
Procedure
- Preheat oven to 350 F. To make the cake,grease 8 inch round cake pan with butter.
- Place the eggs and sugar in a large bowl and beat together until thick and light.Sift the flour and unsweetened cocoa over the batter and fold in gently.
- Spoon the batter into the prepared pan and bake in the oven for 30 min or until the cake springs back when pressed gently int the center.Let stand in the pan for 5 min,then turn out on to the cooling rack.
- Place the black coffee and rum(optional) in a large bowl,mix together and set aside.
- To make the filling,place the mascarpone in a large bowl and beat until soft.Stir in the custard,then gradually add the sugar,beating constantly.Stir in the grated chocolate.
- Cut the cake horizontally into 3 layers and place one layer on a serving plate.
- Sprinkle with one-third of the coffee mixture,then cover one-third of the mascarpone mixture.Repeat the layers,finishing with a topping of the mascarpone mixture.
- Let chill in the refrigerator for 3 hours.Sift over the unsweetened cocoa before serving.
