I made this for my husband’s 30th last week. The cake mix made 2 cakes for me so stacked them and filled with ganache and cream. Used white and dark chocolate shards around the outside. In the middle rather than having so many curls I put a white chocolate plaque with dark chocolate writing. Was divine but very rich. Had a bit of trouble with the curls but maybe with practice would get better. Lovely fancy cake.

This cake can be prepared for 60 minutes, and can be cooked for 105 minutes.

Ingredients

• 200g good-quality dark cooking chocolate, coarsely chopped
• Melted butter, to grease
• 250ml (1 cup) water
• 400g (2 cups, firmly packed) brown sugar
• 250g butter, softened
• 6 eggs
• 150g (1 cup) plain flour
• 100g (1 cup) hazelnut meal
• 50g (1/2 cup) cocoa powder, sifted
• 150g (1 cup) self-raising flour

For Chocolate ganache

• 200g good-quality dark cooking chocolate, coarsely chopped
• 125ml (1/2 cup) thin cream

For Chocolate panels & curls

• 2 x 375g pkt dark-chocolate melts (Nestle brand)
• 1 x 375g pkt white-chocolate melts (Nestle brand)
• 1 tbs vegetable oil

Method

1. Preheat oven to 160°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.

2. Place the cooking chocolate and water in a small saucepan over low heat. Cook, stirring with a metal spoon, for 2 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.

3. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the hazelnut meal, flours, cocoa and chocolate mixture until combined. Spoon mixture into prepared pan.

4. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven and turn onto a wire rack to cool completely.

5. To decorate: To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water) and stir until melted and smooth. Cover with plastic wrap and place in the fridge, stirring occasionally, for 1 hour or until mixture is thick and spreadable.

6. To make the chocolate panels, cut non-stick baking paper into two 8 x 45cm strips. Place the dark chocolate melts in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water) and stir with a metal spoon for 5 minutes or until chocolate melts and is smooth.

7. Place half the chocolate in a small jug and pour along the strips of baking paper. Use a palate knife to spread the chocolate in a corrugated pattern across the paper. Set aside for 30 minutes to set.

8. To make the chocolate curls, add half the oil to remaining melted chocolate and stir until well combined. Spread chocolate evenly over a clean work surface or marble board and set aside for 15 minutes or until set. Run an ice-cream scoop along the surface of the chocolate to create curls. Repeat with white chocolate melts and remaining oil to make white-chocolate curls.

9. Place the cake on a serving platter. Use a small palate knife to spread the ganache evenly over the top and sides of the cake. Use a small sharp knife to cut the set chocolate strips crossways into 5cm panels. Attach chocolate panels to the side of the cake. Arrange dark and white chocolate curls over the top of the cake to decorate.

Yield: 16 servings