1 litre custard, slightly warmed
1 ready made sponge cake
1 x 290g tin cream
½ cup pecan nuts, chopped
Beaten fresh cream
Chocolate Sauce:
2 Tbsp butter
4 Tbsp cocoa
6 Tbsp icing sugar
8 Tbsp boiling water
1 x 100g chocolate
Combine all the ingredients for chocolate sauce and cook on low heat until it reaches boiling point. Slice the cake into 2 layers. Pour half of the custard into the bottom of a glass bowl. Place one layer of the cake over the custard. Top the cake with a layer of cream. Pour half of the chocolate sauce over the cream and sprinkle the pecan nuts over. Top with the remaining custard, the other layer of cake, the rest of the cream and lastly the remaining chocolate sauce. Refrigerate for 3-4 hours. When ready to serve, pipe with fresh cream and decorate with chocolate flake.
