- Refined flour – 60 gms
- Cocoa powder – 60 gms
- Baking powder – ¼ tsp
- Soda bi-carb – a pinch
- Sugar – 120 gms
- Eggs – 4
- Melted butter – 120 gms
- Vanilla essence – 2 drops
- Whipped cream – 200 gms
- Grated chocolate – 15 gms
- Walnuts or broken cashew nuts or cherries – 50 gms
Line and grease two 175 mm diameter cake tins.
Sift flour, cocoa, soda bicarb and baking powder together twice.
Beat eggs and sugar over hot water till thick like custard sauce. Add vanilla essence.
Fold in lightly the sieved flour and melted butter, adding a little water to get pouring consistency.
Put the mixture in the tins and bake at 400º F for about 20 minutes.
Cool and sandwich together with the fresh cream and put a thick layer of cream on top.
Finish off the decoration with chopped nuts on the sides and grated chocolate on top.
Sift flour, cocoa, soda bicarb and baking powder together twice.
Beat eggs and sugar over hot water till thick like custard sauce. Add vanilla essence.
Fold in lightly the sieved flour and melted butter, adding a little water to get pouring consistency.
Put the mixture in the tins and bake at 400º F for about 20 minutes.
Cool and sandwich together with the fresh cream and put a thick layer of cream on top.
Finish off the decoration with chopped nuts on the sides and grated chocolate on top.