Don’t be fooled by the name of this wonderful confection. It’s actually a cake, layered with thick vanilla custard and topped with a melting chocolate ganache.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour
• 1 teaspoon vanilla extract

For the custard:

• 120 ml/4 fl oz milk
• 175 ml/6 fl oz single cream
• 3 egg yolks
• 2 tablespoons caster sugar
• 2 tablespoons plain flour
• 1 teaspoon vanilla extract

For the chocolate ganache:

• 100 g/3½ oz dark chocolate
• 120 ml/4 fl oz whipping cream

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, then line the bottoms with greaseproof paper.

Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Sift the flour over the bowl, add the vanilla extract and stir until thoroughly combined. Spoon the batter into the cake tins and spread out evenly using the back of the spoon.

Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly. Turn the cakes out onto a wire rack, gently peel off the waxed paper and leave to cool.

Meanwhile, make the custard. Warm the milk and cream in a pan until almost boiling, then set aside. In a bowl, whisk together the egg yolks and sugar until creamy, add the vanilla extract, then whisk in the flour. Whisking constantly, slowly pour in the hot milk, then pour back into the pan. Heat gently, stirring, for about 2 minutes until thick. Pour into a bowl, press clingfilm over the surface, cool, then chill.

To serve, spread the chilled custard over one of the cakes, then place the second cake on top. Chop the chocolate finely and put in a heatproof bowl. Heat the cream until almost boiling, then pour it over the chocolate and leave to stand for 5 minutes. Stir until smooth. Allow to cool and thicken slightly, then pour over the cake.