• 4 eggs
• ¼ cup brown sugar
• ¾ cup caster sugar
• 4 tbspns melted cooking chocolate
• (melted in double broiler/ chocolate syrup)
• 1 cup self-rising flour
• 1 tbsp cocoa powder
• 2 tbsp melted butter + extra for greasing
• ¾ cup chopped walnuts
• FOR ICING AND DECORATION
• Some walnut halves to decorate
• 2 tbspns milk
• 2 tbspns cream
• 3 tbspns melted chocolate (melted in double broiler/ chocolate syrup)
• 100gms butter
• 1 cup icing sugar
• 1 tbspn honey
• 2 tbspns nutella spread

Preheat oven to 160 degrees Celsius. Grease a spring form pan (18cm). Sift the flour and cocoa together.

Melt the chocolate (75gms chopped dark cooking chocolate) in double broiler or over boiling hot water.

(Make sure when you are making the cake mixture, you have everything ready and handy).

In a mixing bowl, crack 4 eggs and add both the sugars. Beat for 10 minutes with an electric beater until the mixture is pale and fluffy and trail is left when the whisk is dragged across the surface of the mixture.

Add sifted flour and fold into the eggs and sugar mixture with a wooden spoon or palette knife. Fold in the melted butter, chocolate and chopped walnuts.

Pour into the prepared spring form tin and bake in the preheated oven for 3035 minutes or until springy on the touch.

Leave to cook in the tin for 5 minutes. Then transfer to a wire rack and leave too cool completely.

To make the icing combine everything together in mixing bowl and whisk until its smooth, use electric beater for smooth icing.

Cut the cake into two halves.

Spread the icing on one half and sandwich it with the other one.

Spread the icing on the top of the cake and on the sides.

Decorate with some walnuts and refrigerate for 2 hours.
Serve.

by Pak101.com (few years ago!) / 743 views