175 g (6 oz) butter or margarine
175 g (6 oz) caster sugar
1 egg
175 g (6 oz) plain flour
2 tsp cinnamon
175 g (6 oz) caster sugar
1 egg
175 g (6 oz) plain flour
2 tsp cinnamon
Filling and topping:
75 g (3 oz) plain chocolate, broken into pieces
15 g (1/2 oz) butter
300 ml (1/2 pt) double cream
1 tbsp caster sugar
1. Preheat oven. Mark a 20 cm (8 in) circle on 5 pieces of baking
Parchment and put on baking trays.
15 g (1/2 oz) butter
300 ml (1/2 pt) double cream
1 tbsp caster sugar
1. Preheat oven. Mark a 20 cm (8 in) circle on 5 pieces of baking
Parchment and put on baking trays.
method
1. Preheat oven 220°C/425°F/gas 7. Mark a 20 cm (8 in) circle on 5 pieces of baking
Parchment and put on baking trays.
2. Cream the fat and sugar until pale and fluffy. Beat in the egg and fold in flour and cinnamon.
3. Spread onto circles marked on baking parchment.
4. Bake for 5 - 7 mins, until golden. Carefully peel away parchment and leave to cool.
5. Put chocolate and butter in a bowl over a pan of hot water and heat until melted. Spread over top of one of sponge rounds.
6. Whip together cream and sugar. Spread over remaining sponges. Layer on top of one another, finishing with the chocolate covered round.
In order to divide the mixture evenly, spread it on to the five circles of bakinq parchment, but cook in batches, if necessary
Parchment and put on baking trays.
2. Cream the fat and sugar until pale and fluffy. Beat in the egg and fold in flour and cinnamon.
3. Spread onto circles marked on baking parchment.
4. Bake for 5 - 7 mins, until golden. Carefully peel away parchment and leave to cool.
5. Put chocolate and butter in a bowl over a pan of hot water and heat until melted. Spread over top of one of sponge rounds.
6. Whip together cream and sugar. Spread over remaining sponges. Layer on top of one another, finishing with the chocolate covered round.
In order to divide the mixture evenly, spread it on to the five circles of bakinq parchment, but cook in batches, if necessary
serving amount
for 8 servings:
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