Chocolate Flake Cake

Instructions

1. Preheat oven to 350°F.
2. Lightly butter and flour an 8 1/2-inch spring-form cake pan.
3. Place sugar in a stainless steel bowl and set over a saucepan half filled with hot water.
4. Add eggs to the bowl.
5. Over low heat with the water simmering, whisk for 4 to 5 minutes until mixture thickens and expands in volume.
6. Use an electric hand mixer if desired.
7. When the mixture forms ribbons, transfer the bowl to the counter.
8. Sift 1 cup of flour over the mixture and fold in using a spatula until all traces are gone.
9. Sift in the remaining flour and fold in.
10. Gradually add clarified butter while folding until all traces are incorporated.
11. Pour the batter into the prepared cake pan and bake in the middle of the oven for 35 to 40 minutes, or until the cake is done.
12. Let the cake stand for 5 minutes, then unmold and cool on a wire rack.
13. Once cooled, slice off a layer from the cake.
14. Sprinkle Tia Maria over the bottom layer and cover with pastry cream.
15. Replace the top layer of the cake and sprinkle with more liqueur.
16. Ice the outside of the cake with the remaining pastry cream.
17. Top with chocolate flakes and chill for two hours.