The start of the summer entertaining season is upon us. Summer birthdays, weddings, christenings, showroom openings, just for the hell of it parties and all manner of occasions that require jollity, food and showing off.
The Chocolate Wrap cake is perfect for all of the above, plus it’s practically a diet in itself given that it is constructed out of 2 fat free sponges. In addition it must give at least 3 portions of your five a day. So guilt free indulgence…ahem!
Ingredients for the sponge – You will need
5 free range eggs
150g/5oz caster sugar
In addition – 150g/5oz plain flour
And now for the filling and the chocolate wrap
100g/3 ½ oz white chocolate
550ml/ 1 pint of double cream
Fruits of your choice…I used:
2 Kiwi fruits, peeled and sliced
225g/ 8oz raspberries
½ punnet of grapes, halved
1 Punnet of strawberries, halved and stalks removed
225g/8oz Good quality plain chocolate (for the wrap)
What to do:-
Line with bake o glide a 10” round cake tin with a loose bottom *raises eyebrow*
In 2 separate bowls set the chocolate on the back of the Aga to melt (if you have got an Aga melt chocolate at a later stage over a pan of boiling water.)
Break eggs into a large bowl (preferably using a stand mixer with balloon whisk for this) and add the sugar. Whisk until pale and thick but for about 10 minutes!
Sift the flour and carefully fold into the eggs and sugar mixture.
Pour into the cake tin and bake for about 20-25 minutes, until springy to touch
2 oven Aga: grid shelf on floor of the roasting oven with cold plain shelf above on the second set of runners
3/4/5 oven Aga place in the centre of the baking oven
ElectricKit Aga conversions – set your temperature to 180 degrees and place on the second set of runners down from the top with the cold plain shelf just below your bake
Finally, turn out to cool.
For the filling
Whip the double cream and fold in the melted white chocolate
Prepare the fruit by slicing and peeling whatever is necessary
Carefully cut the cake into two layers and place the layer that is going to be the base onto a serving plate. Pile on half of the white chocolate and cream and cover with half of the strawberries and raspberries
Additonally, place on the second layer of cake
Cut a strip of greaseproof or baking parchment to fit around the tin
Now carefully spread the melted dark chocolate onto the strip of paper and leave for a couple of minutes to cool.Take a deep breath! Grasping both ends of the chocolatey paper wrap it around the cake and press the ends together. The Chocolate Wrap should stand an inch or so taller than the top of the cake.
Chill in the fridge for an hour until the chocolate is completely set
Remove cake from the fridge and carefully peel away the paper…keep it away from your Aga so as to avoid a melt down!
Fill the top of the chocolate case with the rest of the whipped cream and add the rest of the fruit.
Serve with a flourish… Ta Dah!