“A cake that could easily loom up among other cakes rather like a striking building would among the other striking buildings. That was how I always saw Castel Sant’ Angelo from my kitchen window while I studied architecture in Rome.”
- 120g of sugar
- 4 eggs
- 70g of flour
- 30g of dark cocoa
- 1½ tbsp baking powder
Filling – Chocolate Crème:
- 115g of dark chocolate (min. 70%)
- 2 dl of cream
- 1 ‘Rittersport’ with peppermint
- White icing
- 50g of dark chocolate
- Mint leaves
- Poss. ‘Pariser Linser’
- First make 3 bases: Whisk the eggs with sugar for 10 min. Add the flour, baking powder and cocoa.Draw 3 circles the size of a cake on 3 pieces of greaseproof paper, pour the batter on and bake the bases at 210 degrees for approx. 10 min. Allow to cool.
- Melt the chocolate with the cream over low heat. Place one of the bases in a springform pan lined with film.
- Pour the cream on the cake base and place another base on top and repeat until all 3 bases have been used. Let the cake cool for a couple of hours.
- Melt the chocolate in a small saucepan over low heat. Dip the mint leaves in the chocolate and allow to dry.
- Open the springform pan and spread the icing on the cake. Garnish with mint leaves before the icing hardens.