Torta Tre Monti

Method

Cream together butter and caster sugar until light and fluffy, then beat in eggs one at a time. Fold in the flour, baking powder, salt, ground almonds and cocoa powder, alternating with milk to create a smooth batter. Divide mixture into three equal portions and pour each into a greased 20cm round cake tin lined with baking paper. Bake at 180°C for 25-30 minutes until a skewer comes out clean, then cool completely. Melt the dark chocolate gently and stir in icing sugar to create a glossy ganache. Layer the three cakes with apricot jam between each layer, then spread the chocolate ganache over the top and sides. Chill for at least 2 hours before serving, allowing the three distinct layers to be visible when sliced.