Sponge Cake
6 eggs
6 tbsp sugar
3 tbsp flour
3 tbsp cocoa powder
2 tsp baking powder
½ tsp vanilla essence
1-2 tbsp milk
Preheat oven to gas mark 5/190° C. Grease 8 inch round tin. Sift together the flour, cocoa and baking powder. Beat the eggs and sugar until thick and creamy. Add the vanilla essence. Gently fold in the dry ingredients and milk. Bake in the centre of the oven for 25-40 minutes. Remove from pan and cool on a wire rack.
Slice the cake into 3 layers horizontally.
Almond Macaroon
6 tbsp castor sugar
4 eggs whites
150 g almonds, skinned and coarsely pounded
Preheat oven to gas mark 2/150° C. Heavily grease two 10 inch round baking pans. Beat the egg whites until stiff then add the sugar a little at a time. When firm, add the almonds and mix well. Spread evenly in both the pans. Bake for 30 minutes then reduce oven
temperature to gas mark 1 and continue baking for another 50-60 minutes. Remove from oven and cool on wire racks.
Almond Chocolate icing
90 g butter
1½ tbsp cocoa powder
8 tbsp icing sugar
1-2 tbsp warm water
50 g almonds, skinned and coarsely pounded
Mix all the ingredients except almonds and beat for 3-4 minutes. Add almonds and stir to mix. Set aside.
Chocolate Cream
300 g cream
1½ tbsp cocoa powder
2 tbsp icing sugar
Beat cream with the icing sugar and cocoa powder until thick.
Assemble cake in the following order. Sponge cake, spread a layer of chocolate cream then almond macaroon, spread half the almond chocolate icing, sponge cake, a layer of chocolate cream, macaroon, remaining almond chocolate icing, top layer sponge cake and finally chocolate cream. Decorate with chocolate curls if desired. Refrigerate until ready to serve.