Chocolate Cream Cake Recipe

4 eggs
100 g/4 oz caster (superfine) sugar
60 g plain (all-purpose) flour
25 g/1 oz drinking chocolate powder
150 ml double (heavy) cream

Method:

Whisk together the eggs and sugar until light and fluffy. Fold in the flour and drinking chocolate. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until springy to the touch. Cool on a wire rack. Whip the cream until stiff, then sandwich the cakes together with the cream.