Ingredients
Coffee anglaise
Method
1.Make coffee anglaise. Bring milk and beans to the boil in large saucepan, cool, covered, 1 hour. Whisk egg yolks and sugar in large bowl, whisk in milk mixture. Return mixture to same pan, stir over heat, without boiling, until slightly thickened, strain, cool to room temperature. Cover, refrigerate until cold.
2.Preheat oven to 180°C (160°C fan forced). Grease 25cm x 30cm (10-inch x 12-inch) swiss roll pan, cover base and short sides of pan with baking paper, extending paper 5cm (2 inches) above edges.
3.Beat egg yolks and icing sugar in small bowl with electric mixer until light and creamy. Transfer to large bowl. Fold in sifted cocoa powder and cornflour, then chocolate, stir in the water.
4.Beat egg whites in medium bowl with electric mixer until soft peaks form, fold into chocolate mixture, in two batches. Spread mixture into pan.
5.Bake cake about 15 minutes. Turn cake onto baking-paper-covered wire rack, cool to room temperature.
6.Cut out circle of cake large enough to fit 26cm (10½-inch) springform tin, using smaller pieces to fit, if necessary. Beat cream in large bowl with electric mixer until slightly thickened. Fold in slightly cooled extra melted chocolate in four batches. Pour mixture over cake base, refrigerate until set.
7.Remove cake from tin, dust with a little extra sifted cocoa, if you like, serve with coffee anglaise.
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