Coffee Cream Cake

Ingredients

1 1/4 cups sr flour
1/4 cup cocoa
4 eggs, separated
1 cup sugar (200g)
1/2 cup water

Coffee Sauce
250 mls single cream
150 mls milk
1/3 cup strong, sweetened coffee

Coffee Cream
500 mls double cream
2 tbsps icing sugar
1 tsp instant coffee

Method

To make the cake, whisk the egg yolks, sugar and water, then fold in the flour and cocoa. Whisk the egg whites until stiff, then fold them into the mixture.
Pour into a large lined tin and bake for about 1/2 an hour.

For the sauce, cook the cream, milk and coffee over a low heat for 3-5 mins. When the cake is done, poke holes all the way through with a skewer, and gradually pour the liquid over until it has been absorbed. Leave to cool.

In a large bowl, stir the coffee with 2 tbsps of the cream until it's dissolved. Whisk in the remaining cream, and when it starts to thicken, add the sugar, and whisk until stiff.
Spread the cream over the cooled cake, and grate some chocolate over the top to garnish.