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INGREDIENTS

Stuffed Chocolate Cake with

  • For the sponge cake:
  • 6 eggs
  • 150 g caster sugar or ¾ cup
  • 1 teaspoon vanilla essence
  • 0.5 teaspoon lemon zest finely grated
  • 1 cup plain sifted flour or 140 g
  • 25 g sifted cocoa powder or ¼ cup
  • For the filling:
  • 50 g melted butter or ¼ cup
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 2 cups broken milk chocolate or 300 g
  • 1 tin Nestlé®Cream or 170 g
HOW TO PREPARE

Stuffed Chocolate Cake with

1
Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
2
Sift the flour and cocoa over the eggs mixture in three batches. Use a metal spoon to gently fold the mixture together.
3
Spread the mixture evenly over greased 40 x 30cm shallow Swiss roll tin lined with baking paper. Place in a preheated oven at 180°C. Bake for 20-25 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
4
Meanwhile, place butter, Nestlé® Sweetened Condensed Milk and the broken chocolate to a non-stick medium saucepan, stir over low heat until chocolate is melted. Stir in Nestlé® Cream and set aside to cool to room temperature. Place in the fridge until its firm a little to spread.
5
Cut the cake into 2 equal sizes and sandwich the cake slices with ½ of the filling quantity. Spread some of the remaining filling on top and sides of the cake.
6
Place in the fridge until the serving time. Slice and serve.
NUTRITIONAL INFORMATION

Stuffed Chocolate Cake with

  • Energy 438 (Kcal)
  • Protein 9.5 (g)
  • Carbohydrate 57 (g)
  • Total Fat 20 (g)
REVIEWS

Stuffed Chocolate Cake with

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