Chocolate Sponge Cake with Alm

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Cadbury's Dairy Milk Chocolate		108g
Butter		60g
Granulated sugar		80g
Vanilla extract		1 tsp
Honey		1 tsp
Eggs		2
Self raising flour		100g
Cocoa powder		1 tsp
Sliced almonds		5 tbsp
Double cream		150ml
Granulated sugar		25g

Method

Prep

12min

Cook

25min

I used 6 small 18g packs of Cadbury's dairy milk chocolate. Put 5 packs in a bowl and melt by heating for 1 minute in the microwave.

Put the butter in a separate bowl and microwave it for 30 seconds to melt it. Add the sugar and mix well with a spatula.

Add the melted chocolate, vanilla extract and honey in a bit of water and stir. Add the eggs and mix well again.

Sift in the flour and cocoa powder and mix lightly so as not to form any gluten. Pour into a 20cm diameter cake tin.

Sprinkle 3 tablespoons of almond slices evenly over the top and bake for 16 minutes in a preheated oven at 180℃. Check it's done by piercing with a skewer - if it comes out dry, it's done.

Allow the cake to cool, then remove from the tin and slice in half across.

Put the double cream and 25g of granulated sugar in a bowl and whisk to make stiff peaks.

Finely chop the remaining pack of chocolate with a knife and add into the cream mixture with 2 tbsp of sliced almonds.

Spread the cream evenly on the lower part of the sponge cake, right to the edge. Cover with the top sponge, it's ready!

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