Ingredients (makes 1 20cm ckae)

• 4 size 2 eggs, separated
• 5 ml vanilla essence
• 350 g plain cake crumbs
• 40 ml rum
• 50 g bar of Cadbury chocolate
• 75 g blanched almonds
• 6 Cadbury
• 175 g caster sugar
• 426 ml double cream
• 80 ml icing sugar, sieved
• 4 Cadbury Flakes

Method

1. Work the cake crumbs in a food processor or blender so that they are quite fine.
2. Whisk the egg yolks, essence and rum together well until pale in colour.
3. Fold in the cake crumbs, grated chocolate, chopped nuts and crumbled Flake.
4. Whisk the egg whites stiffly, add the sugar and continue whisking until as stiff again.
5. Fold both mixtures together then turn into the tin and level the top.
6. Bake at 180ºC for about 1 hour 10 minutes, until cooked through.
7. Leave briefly before turning out to cool.
8. Slice the cake evenly into three. .
9. Whip the cream, sieved icing sugar and rum together until stiff enough to spread.
10. Put some into the piping bag, and sandwich the cake back together with the remaining cream, also covering the top.
11. Pipe 8 whirls of cream, stick half a Flake into each and lift the cake on to a plate