Chocolate and Port Wine Gateau

This is an excellent chocolate cake for dessert or afternoon tea.

Ingredients make 14 slices

1 round chocolate sponge 28 cm (800g)

1200 g chocolate and port wine buttercream

200 g dark chocolate ganache

Dark chocolate shavings

14 almond biscotti

240 ml port wine

Method

Slice the chocolate sponge in three layers. Place the bottom layer chocolate sponge on a cake tray and sprinkle evenly with 80 ml port wine. Spread a layer of chocolate port wine buttercream and place the second sponge layer. Sprinkle with 80 ml port wine and spread another layer of buttercream. Place the last chocolate sponge layer on top and sprinkle with 80 ml port wine. Spread the ganache on top and cover the side of the cake in buttercream and chocolate shavings. Allow cooling in the fridge before dividing and cutting the cake into 14 pieces. Decorate each slice with a chocolate buttercream rosette and a triangle almond biscotti.

Note: Try using Madeira instead of port wine.