make it White Chocolate Gateau.
Missing Mary Berry on the new Bake Off? Here's a delicious recipe - dark on the inside and naughty through and through.
INGREDIENTS n90g butter, melted and cooled slightly, plus extra for greasing n6 large eggs n175g caster sugar n125g self-raising flour n30g cocoa powder n2tbsp cornflour To decorate: n300ml double or whipping cream, whipped until thick nWhite chocolate curls METHOD 1 Lightly butter a deep 23cm round cake tin and line the bottom of the tin with baking parchment.
2 Put the eggs and sugar into a bowl and whisk together with an electric mixer on high speed until the mixture is pale and thick enough to leave a trail on itself when the whisk is lifted out.
3 Sift together the flour, cocoa powder, and cornflour, and fold half into the egg mixture. Pour half of the cooled butter around the edge. Fold in gently. Repeat with the remaining flour mixture and butter, folding gently.
4 Turn mixture into the prepared cake tin and tilt tin to level the surface. Bake in preheated oven at 180C/gas 4 for 35-40 mins until sponge is well-risen and firm to the touch. Turn out on to a wire rack, peel off the lining, and cool.
5 Cut the cake in half horizontally. Sandwich layers together with half of the whipped cream. Cover the cake with a thin layer of cream, press the chocolate curls over the top and side of the cake, then pipe the remaining cream around top edge.
BOOK: Recipes from Mary Berry's Complete Cookbook, out now (DK, PS30; DK.com).