Chocolate Sandwich Cake Triggers Passion Recipe

How to make it

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• Preheat a 350 degrees F/ 180 degrees C/Gas 4 oven. Line 3.8 x 1 ½m (20 x 3 cm) round tins with greaseproof paper and grease.
• Dust evenly with flour and spread with a brush. Set aside.
• Melt the butter over a low heat. With a spoon, skin off any foam that rises to the surface. Set aside.
• Sift the float, cocoa, baking powder and salt together 3 times and set aside.
• Place the eggs and sugar in a large heatproof bowl set over a pan of hot water. With an electric mixer, heat until the mixture doubles in volume and is thick enough to leave a ribbon trail when the beaters are lifted, about 10 minutes. Add the vanilla.
• Sift over the dry ingredients in 3 batches, folding in carefully, after each addition. Fold in the butter.
• Divide the mixture between the tins and bake until the cakes pull away from the sides of the tin, about 25 minutes. Transfer in a rack
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• For the icing, melt the chocolate in the top of a double boiler, or in a heat proof bowl set over hot water.
• Off the heat, stir in the butter and egg yolks. Return to a low heat and stir until thick.
• Remove from the heat and set aside.
• Whip the cream until firm, set aside. In another bowl, heat the egg whites until stiff. Add thaw sugar and heat until glossy.
• Fold the cream into the chocolate mixture, then carefully fold in the egg
• Refrigerate for 20 minutes to thicken the icing.
• Tip: Line baking pans with foil so that they're a easy to clean
• *******for the icing ...........
• 3 eggs
• 3 tablespoons caster sugar
• 1 cup whipping cream
• 1/4 cup of butter
• 4-5 ounces milk chocolate as above