Step 1: To make the marble shards, line a 30 x 20cm baking tray with greaseproof paper. Break 150g of Extra Dark Chocolate in a heatproof bowl. Place the bowl over a pan of barely simmering water and stir until melted. In a separate bowl, melt 75g of White Chocolate as above.
Step 2: Pour the melted Extra Dark Chocolate into the lined baking tray. Spread the chocolate to the edges of the tray with a pallet knife and tap the tray on your surface to smooth.
Step 3: Spoon blobs of the White Chocolate randomly over the Extra Dark Chocolate and using a cocktail stick or wooden skewer create a marble effect by swirling the two chocolates in a figure of eight pattern repeatedly.
Step 4: Add sprinkles if you wish.
Step 5: Place the baking tray with melted chocolate in the fridge and allow to chill for 3 hours or until completely set.
Step 6: Once set remove from fridge and break the chocolate into shards by hand.
Step 7: Whilst the marble shards are setting make the meringue kisses.
Step 8: Start by heating the oven to 100ᵒc and line a baking tray with non- stick baking paper.
Step 9: Put egg whites in a clean mixing bowl and whisk using an electric whisk or mixer until stiff peaks are formed.
Step 10: With the whisk/mixer running, gradually add the caster sugar a tablespoon at a time. Whisk until thick and glossy and the sugar is fully dissolved (you can test this by rubbing a little of the mixture between your thumb and finger and if you can't feel any sugar grains then it is ready)
Step 11: Put the meringue mix into a piping bag and cut off the end of the bag in a straight line about 1.5cm wide.
Step 12: Pipe the kisses onto your lined baking tray by holding the piping bag upright and squeezing gently to create a dome about 2cm in diameter. Then quickly pull the piping bag away upwards to create a nice peak. Leave a small gap between each of the kisses to allow for swelling during baking.
Step 13: Put the Cocoa Powder into a fine sieve then gently dust the meringue kisses with the Cocoa Powder to give a speckled effect.
Step 14: Bake in the oven for about 45 minutes until firm to the touch.
Step 15: Remove from oven, cool and store in an airtight container.
Step 16: To make the sponge cake, preheat the oven to 180ᵒc 170˚C (150˚C fan oven, 325˚F, gas 3) 170˚C (150˚C fan oven, 325˚F, gas 3)(160ᵒc fan oven, 350ᵒF, gas 4). Grease and line 4 x 7inch round cake tins. Do not use loose bottomed tins as the cake batter is very liquid.
Step 17: Put all the ingredients for the cake except the hot water into a bowl and fold carefully until all the ingredients is mixed.
Step 18: Add the boiling water and with a hand whisk, mix until you have a smooth consistency.
Step 19: The cake batter will have a very liquid consistency. Pour the mixture into a jug and divide the mixture evenly between the cake tins.
Step 20: Bake for 30 minutes until cooked and a cocktail stick or skewer comes out clean. Leave to cool.
Step 21: Once the cake is cooled, use a small amount of Chocolate Buttercream to stick the base tier of the cake to the cake board.
Step 22: Spread the Chocolate Buttercream on each layer of cake using a pallet knife and stack the cake together. Then spread a thin amount of Chocolate Buttercream on the outside of your cake, starting from the base and working up the cake.
Step 23: Chill for around 30 minutes in the fridge until set.
Step 24: Add another layer of Chocolate Buttercream around the whole cake and once covered, use a hot palette knife (you can dip this in a cup of boiling water) to get a smooth finish.
Step 25: To make the chocolate drip, break 150g of Dark Chocolate in a heatproof bowl. Place the bowl over a pan of barely simmering water and stir until melted.
Step 26: Leave to cool slightly for around 5 minutes.
Step 27: Pour the melted Dark Chocolate onto the top of your cake and using a palette knife, spread over the top of the cake and push to the edges of the cake so that it starts to drip over the edge.
Step 28: Whilst the chocolate drips are still setting, insert your shards, by making some incisions in the top of the cake (around 1inch depth) using a small sharp knife to help the shards stay upright.
Step 29: To finish your decoration add your meringue kisses and chocolate stars and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||36.51 g||15.47 g|
|Carbohydrate||103.94 g||44.04 g|
|Protein||9.57 g||4.06 g|