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Hallowe'en Cake

Eric Lanlard creates a show-stopping cake for grown up parties!


  • For the sponge:

  • 8 eggs

  • 250g caster sugar

  • 150g plain flour

  • 100g dark cocoa

  • For the syrup:

  • 200g caster sugar

  • 200ml calvados

  • 200ml water

  • For the pumpkin brulee:

  • 200g pumpkin puree

  • 200g double cream

  • 200g caster sugar

  • ground nutmeg

  • cinamon cloves

  • For the mousse:

  • 200g good-quality dark chocolate, melted

  • 500g whipping cream

  • 50g caster sugar

  • To decorate:

  • 600g chocolate (2 each of milk, dark and white)

  • 600d cream


  • 1.

    To make the sponge, put the sugar and the eggs in the bowl and whip it until nice and fluffy. Sift cocoa and flour together, and add to the mixture. Place the mixture in a baking tin and cook for 20 to 25 min at 180c.

  • 2.

    Allow to cool, then cut out two discs for the cake.

  • 3.

    Make the calvados syrup by boiling sugar and water, allowing to cool, then adding calvados.

  • 4.

    Make the brulee by mixing all the ingredients together, pouring the mixture into a shallow dish and cooking in a "bain marie" at 150c for around 30 min.

  • 5.

    Allow to cool.

  • 6.

    To make the mousse, mix one quarter of the cream with the melted chocolate and sugar, then add this mixture to the rest of the cream.

  • 7.

    To build the cake, brush sponge with calvados, then layer with mousse and brulee. Put the other sponge on top, pipe more mousse on top, then leave to set in the fridge.

  • 8.

    Make a white, milk and dark chocolate ganache, by melting chocolate and cream together. Pour the three ganaches on top of the cake to create a marble effect. When set, add a suitably spooky decoration!

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