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Whisk the eggs and caster sugar for 6-8 minutes or until it thickens then add the vanilla essence.
Combine cocoa powder with the flour and sift them over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased and floured 30cm round cake tin with loose bottom. Place in a preheated oven at 180°C. Bake for 15-20 minutes or when done and the cake springs back when lightly touched. Remove and set aside to cool.
Place the fresh liquid cream and NESTLÉ Cream in a large bowl and beat using an electric hand beater for 5-6 minutes or until cream is almost stiff.
Add the melted chocolate slowly over the whipped cream mixture with constant stirring till mixture is well combined. Then pour it evenly over the cooled sponge cake and place in the fridge to be firm and easy to slice.
Per Portion of 300g
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