Ingredients
| 120 g | Caster sugar |
| 3 | Eggs |
| ½ tsp | Vanilla essence/extract |
| 1 pinch | Salt |
| 80 g | Flour |
| 1 tsp | Baking powder |
| 25 g | Butter, melted |
| 150 g | Bitter chocolate |
| ½ cup | Cream, plus an extra 3/4 cup for whipping |
| 1 to decorate | Raspberries (Main) |
| 1 to dust | Icing sugar |
Directions
- Preheat oven to 180C. Grease and flour 2 x 20cm sandwich tins. Beat the eggs with sugar and vanilla until pale and very thick.
- Sift the salt, flour and baking powder together then fold into the egg mixture gently without beating.
- Fold through the melted butter and pour into the prepared sandwich tins.
- Bake approximately 15 minutes or until the tops bounce back when lightly pressed with a fingertip, turn out on to a rack and let cool.
- Melt the chocolate and cream together in a small bowl over a saucepan of simmering water. Stir until smooth then spread over one sponge.
- Whip the remaining cream and spoon over chocolate. Top with second sponge, arrange raspberries and dust with icing sugar.