jam and another layer of buttercream. Top with the remaining cake. Spread the remaining buttercream over the top and sides of the cake, smoothing the sides as you go. Leave in a cool place for at least 1 hour before you make the meringue.
6. Put the egg whites in a clean, grease-free bowl and whisk with an electric beater until they form soft peaks, or use a food processor. Whisk in the sugar until it forms very stiff peaks – this can take 15–20 minutes.
7. Fill the piping bag with the meringue mixture and, starting at the bottom of the cake, pipe 2.5cm (1in) blobs or discs on to the icing. Turn the cake clockwise by 2.5cm (1in) after each piping and repeat the process until the cake is completely covered with meringue.
8. Using a blowtorch according to the manufacturer’s instructions, move it over the meringue in a circular movement until the surface of the meringue is a light golden colour. Serve.
Chocolate, honey and hazelnut cake
This incredible cake is gluten-free because it’s made from ground hazelnuts instead of wheat flour. It’s rich, nutty, chocolatey – and absolutely irresistible.
Serves 8
100g (3½oz) butter, plus extra for greasing
175g (6oz) dark chocolate (55–62% cocoa solids), roughly chopped
90g (3¼oz) honey
4 eggs, separated
100g (3½oz) hazelnuts, with skins
salt
For the chocolate honey glaze
100g (3½oz) dark chocolate (55–62% cocoa solids), roughly chopped
150g (5½oz) butter, cut into cubes
50g (1¾oz) honey
For the decoration
2 tbsp toasted hazelnuts, coarsely chopped
1 generous tsp honey
two 18cm (7in) sandwich tins
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Put the chocolate and butter in a heatproof bowl over a saucepan of water, making sure the base of the bowl doesn’t touch the water. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the mixture to melt slowly, stirring regularly.
2. Once melted (and the mixture is not hot), stir in the honey. Beat the egg yolks into the chocolate mixture.
3. Put the hazelnuts in a food processor and whizz until still a bit gritty. Add to the chocolate mixture. Put the egg whites into a clean, grease-free bowl, add a pinch of salt and whisk with an electric beater until they form stiff peaks, or use a food processor.
4. Fold the egg whites into the chocolate mixture in two halves, then divide between the two prepared tins and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tins on a wire rack for 5 minutes. Run a knife around the edge and remove the cakes from the tins. Leave to cool on a wire rack, then remove the paper.
5. Meanwhile, make the glaze. Put the chocolate in a heatproof bowl over a saucepan of water, as before. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the chocolate to melt slowly, stirring regularly. Once melted, add the butter, a few pieces at a time, until it has all been mixed in and melted. Stir in the honey and place the bowl with the glaze in the fridge, stirring every 5–10 minutes and scraping down the sides of the bowl.
6. When the glaze has thickened, put one of the cakes upside down on a cake stand or plate. (You can use a plate turned upside down, which is quite convenient for icing the sides of the cake.)
7. Put some of the glaze on the top of the cake on the plate to cover it. Put the second cake on the first and then tip all the remaining glaze on top and, using a palette knife, spread it to cover the sides and top of the cake. To decorate the cake, scatter the toasted hazelnuts over the top and drizzle with the teaspoon of honey. Serve.
Triple Chocolate celebration cake
Developed by my friend Pamela Black, this is a cake that doesn’t need too much of an introduction – the title says it all! It’s a guaranteed crowd-pleaser.
Serves 10–12
350g (12oz) butter, softened, plus extra for greasing
350g (12oz) caster sugar
6 eggs
350g (12oz) plain flour
2 tsp baking powder
40g (1½oz) cocoa powder
40g (1½oz) drinking chocolate
200g (7oz) natural yoghurt
110g (3¾oz) dark chocolate (55–62% cocoa solids), roughly chopped
gold leaf or icing sugar, to decorate
For the white chocolate buttercream filling
110g (3¾oz) white chocolate (melted and cooled)
225g (8oz) butter, softened
450g (1lb) icing sugar
For the chocolate glacé icing
110g (3¾oz) icing sugar
50g (1¾oz) cocoa powder
15g (½oz) butter
½ tsp vanilla extract
four 18cm (7in) sandwich tins; baking sheet
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the base and sides of the tins, and dust lightly with flour. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until light and fluffy.
2. Add the eggs, one at a time, adding 1 tablespoon flour each time and beating well after each addition. Sift the remaining flour, the baking powder, cocoa and drinking chocolate together in a bowl. Gradually fold into the egg mixture to combine. Finally, fold in the yoghurt.
3. Divide between the prepared tins. Bake for 20–25 minutes until firm to the touch. Leave to cool in the tins on a wire rack for 5 minutes, then turn out and leave on the rack to cool completely.
4.
