To make the ghosts, heat oven to
110C/90C fan/gas ¼. Whip the egg
white in a clean bowl until stiff peaks
form. Whisk in the sugar a tbsp at a time
and keep whisking for a couple of mins
until the mixture is thick and resembles
shaving foam. Gently spoon the mixture
into a large freezer bag, then cut a 1.5cm
hole in one of the corners. Cover a baking
sheet with some baking parchment.
Carefully squeeze a small circle of
whipped egg white out of the bag, pulling
upwards as you do to make a ghost
shape. Repeat until the mixture is used
up – you should get about 15 ghosts.
Bake for 1½ hrs until crisp. Can be stored
in an airtight container for up to 2 days.
Now make the cake. Heat oven to
180C/160C fan/gas 4. Tip the cocoa
powder, self-raising flour and sugar
into a large bowl, breaking up any
clumps of sugar. Mix together the eggs,
milk and oil in a measuring cup or bowl,
then pour over the dry ingredients and
stir everything together until smooth.
Grease and line a deep baking dish
(20 x 30 x 5cm) with baking parchment.
Pour in the cake mixture and bake for
30 mins. Leave to cool, then turn out
onto a serving plate. Alternatively, wrap
well and store for up to 2 days.
Finish decorating the cake: heat cream
in a saucepan until just boiling. Place the
dark chocolate in a large bowl and
pour over the hot cream. Stir until the
chocolate melts. Use a clean brush to
paint a layer of chocolate over 7 rich
tea finger biscuits, then set aside to cool.
Pour the rest of the chocolate mixture
over the cake and smooth over with a
knife. Whizz the chocolate cookies, or
bash in a freezer bag with a rolling pin,
until small crumbs form. Sprinkle over
the top of the cake.
Place the white chocolate in a small
bowl, set over a pan of simmering water.
Leave for 5 mins or until melted, then
spoon into a small freezer bag. Wait for
10 mins so the mixture is not too runny,
then cut a tiny hole in one corner of the
bag. Pipe out 2 small blobs onto each
ghost, place a silver ball on each to make
eyes, then pipe out suitable words and
shapes on the gravestones. Leave for
30 mins to set, then push the biscuit
gravestones into the cake and arrange
the ghosts around. To get the ghosts to
‘fly’, push a thin wire (you can get these
from a florist shop – remember to
remove before eating) into the bottom of
the ghost, then place in the cake, hiding
the wire behind a gravestone.