Festive Chocolate Delicacy

• sunflower or vegetable oil75ml ml
• whole milk↗150ml ml
• vanilla extract↗1 tsp tsp
• egg↗1 medium

  beaten

• self-raising flour↗100g g
• baking soda↗½ tsp tsp
• cocoa powder↗40g g
• soft light brown sugar↗125g g
• chocolate stars↗

  edible gold spray and chocolate truffles for decoration

• dark chocolate↗200g g

  finely chopped

• milk chocolate↗150g g

  finely chopped

• whole milk↗130ml ml

  plus 1 tbsp

• double cream↗550ml ml
• corn starch2 tsp tsp
• eggs↗2 medium

  beaten

• цукор (пісочний або гранульований)2 tbsp
• ірландський крем-лікер↗1 tbsp

  (за бажанням)

• темний шоколад↗100g

  (70% какао)

• двойна вершковина↗150g
• рідка глюкоза↗50g

  або золотий сироп

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Line the bottom of a deep 23 cm round cake tin with parchment paper. In a jug whisk together the oil, milk, vanilla and egg. In a bowl, using an electric mixer, combine the flour, raising agent, cocoa and sugar. Add the wet ingredients to the dry and whisk until the batter is smooth and just combined. Pour into the tin and bake for 18‑20 min, until the cake has risen, is firm, and a skewer inserted in the centre comes out clean. Cool in the tin for 10 min, then turn onto a rack, top side down – this helps level it if it has risen unevenly.

2. 2

   Meanwhile, prepare the custard. Place all the chocolate in a large heat‑proof bowl. Warm 130 ml milk and 350 ml cream in a medium saucepan over low heat until steam appears. In a separate bowl, mix the corn starch with 1 tbsp milk until smooth, then whisk in the eggs and sugar. Slowly pour the warm cream mixture in, whisking constantly. Clean the saucepan and return the custard to it. Heat gently, stirring constantly, until the custard thickens and reaches 76 °C. Pour it over the chocolate and let sit a few minutes to melt, then stir to a smooth consistency. Add liqueur if using.

3. 3

   Transfer the custard to a bowl and cover with parchment. Cool. When the custard is completely cooled, whisk the remaining cream to soft peaks and gently fold it into the custard.

4. 4

   Clean the cake tin and line it with parchment. If the sponge has risen, trim the top with a serrated knife. Place the sponge in the tin, skin side down. Spread the custard, smooth the surface and chill for 6 hours to set.

5. 5

   For the ganache, place the chocolate in a heat‑proof bowl. Warm the cream and glucose in a small saucepan over low heat until the glucose dissolves and the cream steams. Pour this over the chocolate. Let sit a few minutes, then stir to a smooth consistency. Cool at room temperature until the mixture is thick but still pourable. Pour it over the custard. Smooth the surface and chill for 2 hours to set. Garnish with chocolate stars and truffles, sprayed with edible gold.