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Method:
Whisk together the eggs and sugar until
light and fluffy. Fold in the flour and drinking chocolate. Spoon the
mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and
bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes
until springy to the touch. Cool on a wire rack. Whip the cream until
stiff, then sandwich the cakes together with the cream.
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