6 eggs, separated
1 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1 cup plain flour
Crumbled Flake chocolate bars, to decorate
2 tablespoons instant coffee granules
380g can Nestle Coffee & Milk
375ml can evaporated milk
1 cup full cream milk
¼ cup Kahlua coffee liqueur
300ml tub thickened cream
2 tablespoons icing sugar mixture
250g tub mascarpone
Lightly grease a 23cm x 34cm x 6cm deep, rectangular ovenproof dish (15-cup capacity).
Beat yolks, sugar and vanilla in the small bowl of an electric mixer on high speed for about 3 minutes, or until thick and pale. Transfer to a large bowl.
Beat egg whites in same, clean bowl of electric mixer until soft peaks form. Fold into egg yolk mixture, in two batches, until just combined. Fold in sifted flour. Pour into prepared dish.
Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Leave cake in dish.
Meanwhile, make Kahlua mixture. Dissolve coffee granules in 2 tablespoons boiling water a large heatproof jug. Stir in remaining ingredients.
Using a skewer, pierce hot cake all over from the top to the base. Gradually pour over Kahlua mixture. Set aside for about 15 minutes, or until soaked. Cover dish. Refrigerate overnight.
To make topping, beat cream and sugar in the small bowl of an electric mixer until soft peaks form. Fold in mascarpone.
Spread evenly over top of cake. Decorate with chocolate bars. Serve cut in squares.
TIP! Nestle Coffee & Milk is coffee-flavoured sweetened condensed milk available in the coffee section of major supermarkets. For a change, cake can be cooked in a 22cm round cake pan in a moderate oven for about 35 to 40 minutes.