Raspberry chocolate cream sponge
( SERVES 1 )

Viva 31/3/2010

see more recipes by
Amanda Laird

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3	Eggs
120 g	Caster sugar
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
1 to dust	Icing sugar

Preheat oven to 180C. Grease and flour 2 x 20 cm 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.