This heavenly cake has a lovely creamy texture. It's base is made with hot cross buns before being chilled to set. If hot cross buns are not available, you may replaced with any plain sweet buns.
Ingredients :
• 70 gr (1/3 cup) caster sugar
• 300 ml thickened cream
• 4 “Grade A” egg yolks
• 1 teaspoon vanilla essence
• 200 gr good-quality dark chocolate, coarsely chopped
• 100 ml cream
• 4-6 bought hot cross buns, thinly sliced vertically
• 2 tablespoons warm water
• 3 ½ teaspoon gelatin powder
• 2 tablespoons cocoa powder [for topping, optional]
• 300 ml cream, whisked till stiff
• 24 cm round cake pan, lined
Directions :
1. Place the sugar, cream, egg yolks in a small saucepan over low heat. Cook, stirring for 2-3 minutes or until the sugar dissolves and until the custard coats the back of a spoon. Stir in vanilla essence. Remove from heat and leave to cool. Cover with cling film.
2. Combine the chocolate and cream in a saucepan. Use a metal spoon to stir until the chocolate melts and the mixture is smooth.
3. Line the base of a round 24cm (base measurement) springform pan with some non-stick baking paper. Arrange half the hot cross bun slices in a single layer over the base of the pan. Spread half the chocolate mixture evenly over the base. Repeat with the remaining hot cross bun and chocolate mixture. Cover with plastic wrap and place in the fridge for 1 hour or until set.
4. Whisk the remaining thickened cream in a bowl until soft peaks form. Mix with the chilled custard mixture.
5. In a microwaveable bowl, combine water and gelatin. Once the mixture plumps up, microwave on high for 10 seconds. Stir to melt and fold into the custard mixture. Pour over the chocolate base.
6. Cover and place in fridge for 3 hours to set. Dust with the cocoa powder to serve.
For 12 pieces
