Chocolate Mushroom Cake

4 stars - 2 reviews
preparation time: 60 minutes
cooking time: 180 minutes
difficulty: Easy
serves: 6
oven: 110°C

Ingredients

Recipe

Make the Family Chocolate Cake as instructed.
Bake as directed and coat with icing.
Fill a piping bag fitted with a small writing nozzle with the melted white chocolate.
Pipe a spiral of melted white chocolate on top of the cake, working from the middle outwards.
Cut the chocolate flakes in half, dust them with icing sugar, and stick them around the sides of the cake to represent bark.
To make the meringues beat the egg whites in a bowl until they are stiff but not dry.
Add the sugar slowly, beating well after each addition.
Lightly oil a baking tray and cover with greaseproof paper.
Fit a piping bag with a 1-2cm (½-¾") plain nozzle.
Fill the bag with the meringue mixture.
Pipe 12 mushroom stems on half the baking sheet.
Lift the bag vertically until the stems are 4-5cm (1½-2") high.
Cut the meringue away from the nozzle.
Then pipe 12 even rounds of meringue 4-5cm (1½-2") in diameter and 2cm (3-4") thick, these make the mushroom tops, make sure that they are flat.
Sieve the cocoa powder over the meringues and then bake in a pre-heated oven until they are dried out, about 3 hours.
Leave to cool.
When the meringues are cool, spread melted chocolate on the underside of each mushroom top and fix the stem onto the chocolate.
Leave to cool until the chocolate has set.
Remove the mushrooms and stick a few of them on the cake, using a little more melted chocolate.
Lay the others around the cake, to be eaten separately.

Chocolate Cake Recipe