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Instructions |
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Preheat the oven to 180 degrees C.
Grease and lightly flour a deep 20cm cake tin (or 2 x 18cm
sandwich tins).
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Beat the eggs until light and thick. Gradually beat in sugar and
continue beating until sugar is completely dissolved (about 12
minutes.) Sift flour several times. Melt butter in hot water. Sift
flour into egg mixture and fold in with water. Pour into tin and
bake for about 25 minutes until cake is just starting to pull away
from the sides of the tin. Turn onto a cake cooler.
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To make the topping, place chopped chocolate in a small plastic
bag. Hold in simmering water until chocolate is melted. Snip
corner of bag and pour melted chocolate over the cornflakes in a
bowl. Mix well.
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Spread topping mixture over the base of a greased 20cm cake tin.
Allow to set. Segments may be marked on the topping at this
stage. Carefully lift out and place on top of the cream-topped
sponge.
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| Serving
Suggestions |
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When cold, sponge may be cut in half and filled with cream (and fruit). Dust top with icing sugar or decorate with chocolate on top.
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Originally Submitted
2/1/2013
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