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the rococoa cake.

FOR THE CAKE:

50g plain flour

50g cornflour

40g cocoa

4 eggs, separated

150g caster sugar

pinch of salt

or replace the above with 2 bought chocolate loaf cakes, each weighing approx. 350g

FOR THE RUM-ESPRESSO SYRUP:

100g caster sugar

60ml water

125ml strong coffee (or 125ml hot water with 2 teaspoons instant espresso powder)

60ml dark rum

FOR THE CREAMY FILLING:

3 egg yolks

70g caster sugar

80ml dark rum

250g mascarpone cheese

250ml double cream

FOR THE ICING:

100g caster sugar

60ml or 4 tablespoons golden syrup

60ml dark rum

1 teaspoon instant espresso powder

150g best-quality dark chocolate, chopped very small

gold sprinkles, nibbed pistachios, wafer roses, sugar flowers or any decoration that pleases you

Serving Size : Makes 10–12 slices

http://www.nigella.com/recipe/recipe_detail.aspx?rid=193