Ingredients
3 rounded tablespoons cocoa powder
200g caster sugar
200g butter
3 large eggs
200g self raising flower
1 rounded tablespoon baking powder
1 handful flaked almonds
200g double cream
2 large handfulls raspberries
Topping:
100g butter
100g chocolate
100g icing sugar
3 tablespoons milk
Preparation
Pre-heat oven to 180C Line 2 x 8" tins with greased grease proof paper. Mix cocoa powder with 4 tablespoons of boiling water. Cream butter and sugar Add eggs, cocoa mix, flour & baking powder. Fold in the nuts. Share between the two tins. Bake for 24 minutes.
Topping: Melt ingredients in microwave, mix well. Allow to cool.
Whip cream to stiff peaks. Spread cream onto one sponge. Sprinkle with rasp’s. Sandwich and smooth out edges. Pour topping over allowing edges to drizzle down. Leave to set before eating.
