Frosty Chocolate Cake

Ingredients:

For the sponge
15 eggs or dehydrated egg powder
335 gms chocolate of your choie, chopped
335 gms vegetable based butter
525 gms sugar
300 gms flour with low gluten percentage
1 piece lemon zest
1/2 tsp vanilla essence

For frosting chocolate icing:
200 gms Austrian dark coverture
200 gms vegetable fresh cream
20 gms unsalted butter

Method:
For frosting:
In a double heated boiler melt all the ingredients at 70 degree c.

Cool at room temperature and keep covered tightly with a cling film(ensuring that the cling film is firm on the gnache)until firm and easy or spatula work.

For the sponge:

Bring the butter to a boil. Pourit on the chocolate. Whip the eggs, sugar, vanilla and zest.

Continue whisking to avoid separation until frothy. Deleicately incorporate in the chocolate to obtain a mousee-like texture.

Fold in the flour and bake the batter at 180'c for about 30mins, considering the nature and size of the mould in use.

Mounting the cake:

Sandwich the sponge with the frosty chocolate.

Ensure that the sponge is moistened with chocolate syrup.

With the aid of the spatula, make a rough cast on the top sides in a sequential and artistic wave to give an effect of snow frost peaks.

Keep cool until firm and clean to the cut prior to portioning.

This cake is best served without a sauce accompaniment but alongside tea or coffee o at a child's party with sof drinks.