Rich chocolate cake

1.Grease and line an 18cm-diameter springform cake pan, then grease baking paper base, dust with flour and shake pan to remove excess.

2.Melt 300gm chocolate in a heatproof bowl over a pan of simmering water and set aside.

3.Preheat oven to 160C. Using an electric mixer, beat butter and sugar for 5 minutes or until pale and creamy. With motor running, add egg yolks, one at a time, beating briefly between each addition to incorporate. Add flour, beat to combine, add Tuaca and half the melted chocolate. Beat until half incorporated, then fold through remaining chocolate.

4.In a separate bowl, whisk eggwhites with cream of tartar until soft peaks form. Fold one-third of eggwhites through chocolate mixture to loosen, then fold through remaining eggwhite, taking care not to overwork. Spoon mixture into prepared pan and bake in centre of oven for 1 hour or until a skewer inserted withdraws clean. Cool completely in pan on wire rack, then remove sides of pan and invert onto a cake stand.

5.For ganache, bring cream just to the boil in a saucepan. Remove from heat, add chocolate, stand for 5 minutes or until chocolate melts, then stir until glossy and smooth. Transfer to a plastic container, cover closely with plastic wrap to prevent a skin forming, stand for 1 hour, then refrigerate for 45 minutes or until firm yet still pliable. Remove ganache from refrigerator and stir until smooth. Using a small offset spatula (see note), coat sides and top of cake evenly with ganache. (Dip spatula into a jug of boiling water, wiping excess water from spatula, to spread ganache evenly.)

6.Meanwhile, melt remaining chocolate in a heatproof bowl over a pan of simmering water. Remove from heat, cool slightly, then, using an offset spatula, smooth chocolate in a circular motion towards the edges allowing chocolate to just spill over the edges. Serve immediately.