TIM TAM CAKE

Ingredients: 4 large eggs 110g (½ cup) caster sugar 65g cornflour (cornstarch) 35g (¼ cup) Dutch-process cocoa 1 tbsp plain flour 1 tsp cream of tartar ½ tsp bicarbonate of soda 50g unsalted butter, melted and cooled Cake Filling: 100g butter, removed from the fridge 30 minutes before starting 150g chocolate, melted (I used semi-sweet, you can also use milk) 3 cups icing sugar, sifted 1 tbsp milk Optional: 1 packet of Tim Tam biscuits Ganache Topping: 300ml pouring cream (min. 35% milk fat pure cream) 400g milk chocolate Method: Line two 17x27cm rectangular slice/brownie tins, or one larger sheet cake tin with non-stick baking paper. Preheat oven to 180°C (350°F). Whisk eggs and sugar in an electric mixer until thick and pale (5-6 minutes, go nuts and don't underwhip). Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold in with spatula. Fold in butter, spoon into prepared tin. Bake in centre of oven until cake springs back when lightly pressed (10-12 minutes). Turn onto baking paper covered wire rack and cool completely. (If you baked one large cake, cut into two equal sized rectangular cakes) To prepare chocolate icing filling: Beat butter light and fluffy and then gradually add sifted icing sugar and beat until smooth and pale. Add melted chocolate and milk and beat until smooth. Spread icing over the top of one of the cakes, and (if you want) place tim tams along the centre of the icing. (I saw a great tip from someone who made it, that it's even better if you crush up the tim tams before you put them in the middle to make it a lot easier to cut the cake later.) Sandwich other cake on top of the icing and biscuits. To prepare the chocolate ganache topping: Break up chocolate into small pieces and place in a large mixing bowl. Slowly heat cream in a small saucepan. Just as it starts to come to the boil, remove from the heat and cool for a couple minutes. Pour hot cream over chocolate and set aside 10 minutes to allow chocolate to melt. Mix cream and chocolate together until smooth using a whisk, then cool until it reaches room temperature and thickens. Pour over the top of the cake, using a spatula to ensure the ganache covers all the top and sides of the cake. Chill in the fridge until the ganache sets, then peel off the bottom baking paper and serve cake at room temperature.

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