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For the cream

For the icing

    Method

    • step 1

      Heat the oven to 170C/150C fan/gas 3 and line a 20x30cm rectangular cake tin with baking parchment.

    • step 2

      Beat the egg yolks with the icing sugar and then gradually beat in 5 tbsp of hot water.

    • step 3

      Mix all the dry ingredients and add them to the egg yolks a tablespoon at a time, alternating with the oil. Whisk the egg whites to stiff peaks and gently fold in to the cake mix.

    • step 4

      Pour the batter into the tin and bake for 15-20 mins, or until a skewer inserted into the centre comes out clean. Leave to cool.

    • step 5

      For the cream, beat the butter, soft cheese and sugar until smooth and spread it evenly over the cooled sponge.

    • step 6

      For the icing, melt the chocolate with butter in a heatproof bowl over a pan of just-boiling water, making sure the bowl doesn’t touch the water. Pour the icing over the surface of the cream. Let it set in the fridge for at least 2 hours before serving.

      This recipe has been provided by Apetit Online and not been re-tested by us.

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