Layered Sponge Recipes

Ingredients :

90g

60g

2.5 cups

1

20cm

60g

milk chocolate, broken in pieces

dark chocolate

cream

Genoise sponge cooked in deep round

cake tin

dark chocolate for decorating

brandy for sprinkling

1. Heat chocolate and cream in a pan, stirring constantly until mixture comes to the boil.
2. Remove from heat immediately and cool.
3. Put in the refrigerator for 24 hours.
4. Cut sponge carefully into 3 layers.
5. Sprinkle each layer with brandy.
6. Divide chocolate cream into 3 portions and beat until stiff (if all the cream is beaten together it will not thicken).
7. Fill cake with 2/3 of the cream.
8. Use the rest to spread over the cake.
9. Decorate with chocolate curls of dark chocolate.

Makes 1 cake

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