Chocolate caraque cake

recipe

Chocolate caraque cake

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The long, thin scrolls on this spectacular chocolate cake are called 'caraque' in French cooking. In this recipe they are made with chocolate cake covering, which is very easy to use. Can be made day before and kept in a cool place

Ingredients

150g/5 oz self-raising flower
150g/5 oz caster sugar
175ml/6 fl oz sourced cream
120g/4 oz butter, softened
30g/1 oz cocoa powder
1/2 teaspoon baking powder
1 egg
175g/6 oz plain chocolate flavour cake covering
Chocolate glaze
Icing sugar for sifting

Serves: 8

Directions

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Grease 23cm/9inch round cake tin; line bottom of tin with non-stick baking parchment.
Preheat oven to 180/350F/gas mark 4 In large bowl, with electric mixer, beat first ingredients until blended, occasionally scraping bowl.
Spread mixture evening in tin. Bake for about 30 minutes or until skewer inserted in centre comes out clean. Cool in tin or on wire rack for 10 minutes. With palette knife, loosen cake from edge of tin; turn out on wire rack; peel off parchment. Cool completely.
Meanwhile, in small bowl over pan of gently simmering water, heat chocolate, stirring often, until melted and smooth. Pour on to large baking sheets, spread evenly and make chocolate scrolls.
Make more chocolate scrolls with chocolate cake covering on second baking sheet. (Consistency of cake covering is very important. If it is too soft, it will not curl; if too hard, it will crumble. If too firm, leave it to stand at room temperature for a few minutes until soft enough to work with; if too soft, return to refrigerator.) Refrigerate scrolls until firm.
Make chocolate glaze.
Carefully brush away crumbs from cake. Place cake on wire rack over greaseproof paper.
Spoon chocolate glaze over top and side of cake (some glaze will drip on to greaseproof paper underneath).
Leave cake to stand at room temperature until glaze is firm, about 30 minutes.
. Transfer cake to plate. Arrange chocolate scrolls on top and sift over icing sugar.
For the chocolate glaze
In small heavy saucepan over very low heat, heat 90g/3oz plain chocolate, broken into pieces, 45g / 1.5oz butter and teaspoons golden syrup, stirring frequently, until melted and smooth. Remove from heat; stir frequently until glaze cools and thickens slightly
For the chocolate scrolls:
Spread chocolate with palette knife, spread melted chocolate flavour cake covering over baking sheets to cover evenly. Refrigerate until firm but not brittle.
For the scrolls place chocolate-covered baking sheet on damp cloth on work surface (damp cloth keeps baking sheet from moving while working). Using straight-edged knife or palette knife, push blade across chocolate to form, long thin scrolls.
Transfer scrolls with a cocktail stick to another baking sheet.