150g Fiji chocolate

150g sugar

150g butter

1 tbsp vanilla sugar

5 eggs

200g flour

2 tsp baking soda

50g Valrhona cocoa powder

For the filling:

buckthorn jam

For the icing:

200g Fiji chocolate

50g butter

10cl cream

For the topping:

dried buckthorn flakes

 

Heat oven to 180C, fan 160C, gas mark 4.

Gently melt the chocolate. Meanwhile, in a bowl, whip together the sugar, butter and vanilla sugar, adding one egg at a time.

Mix in the melted chocolate. It should not be too hot. Add flour, baking soda and cocoa powder. Bake at 180C, fan 160C, gas mark 4 for 50 minutes

Allow cake to cool, then cut into two layers. Decorate one layer with buckthorn jam and put the second layer on top.

In a pot, at a low heat, mix the chocolate and cream. Cover cake with icing and decorate with buckthorn flakes.