THINK PINK Chocolate Cake Recipe

How to make it

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• For the cake:
• Let egg whites stand at room temperature in a very large bowl for 30 minutes. Grease and lightly flour a 9-inch springform pan. Set aside.
• Melt chocolate and butter in a medium saucepan over low heat; cool. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.
• Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
• Fold about 1 cup of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time.
• Spread batter into the prepared pan. Bake in a 350 degre F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Completely cool cake in the pan on a wire rack. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.) Remove bottom of pan from cake.
• For the filling & frosting:
• Cool, and then slice horizontally into 2 layers .
• Whip the cream with the sugar and vanilla essence till it holds peaks
• Adjust the sweetness as required.
• Reserve 2-3 tsps for each colour you intend to use in small bowls.
• With the rest, sandwich the cake using 1/3.
• Frost the cake with the remaining whipped cream.
• HERE IS YOUR CANVAS....
• Using zipbags with the corners snipped off, paint on whatever you desire with as many different colours.
• THIS GIVES PURE THERAPEUTIC PLEASURE...and tastes great too.
• I finished it off with a sprinkling of pink chocolate shavings, which I made with melting white chocolate, and colouring it pink with food colour.
• Chill well before serving!