Step 1

Make the cake by melting the chopped chocolate and marzipan with the milk in a pan, stirring until smooth. Beat in flour and egg yolks. Whisk egg whites stiffly then whisk with the sugar until as stiff again; fold into mixture, divide between the shallow tins. Bake at Gas Mark 4, 180 C, 350 F for about 50 minutes until firm. Cool slightly before turning out.

Step 2

Melt half the chocolate for the filling, then stir in egg yolks, sugar and liqueur. Add gelatine dissolved in 2 tablespoons hot water. Fold in whisked egg whites and half the cream, whipped.

Step 3

Place one cake in the deep tin, pour over filling and place the other cake on top. Refrigerate to set. Later, invert onto a plate.

Step 4

Whip remaining cream, spread some over the top and sides, pipe whirls round the edge. Coat sides with grated chocolate, melt remainder and make leaves to complete the decoration. Dust with cocoa.

Step 5

To make chocolate leaves select unblemished rose leaves or similar. Cover the underside with melted chocolate. When set, peel leaf away from the chocolate exposing the veined pattern.

Step 6

Serve as a cake or dessert.

Step 7

NOTES : A deliciously rich recipe for a special occasion. Make the leaves in advance if preferred.

Step 8

Serves 8-10.