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stuffed chocolate cake

Stuffed Chocolate Cake Recipe

Cakes, Pies & Tarts

  • 60Mins
  • Medium
  • Rating: 4
  • 0
  • 0
  • Preparation time: 00:25
  • Cooking time: 00:35
  • Freezing time:
  • 0
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For the sponge cake:

  • 6 Eggs
  • 0.75 cup of Caster sugar
  • 1 teaspoon of Vanilla essence
  • 0.5 teaspoon of Lemon zest
  • 1 cup of Plain flour
  • 0.25 cup of Cocoa powder

For the filling:

  • 0.25 cup of butter
  • 1 tin of NESTLÉ Sweetened Condensed Milk
  • 2 cups of Milk chocolate
  • 1 tin of NESTLÉ Cream
  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.

Per Portion of 300g
Energy (kcal) 438
Protein (g) 9.5
Carbohydrates(g) of which Sugar 57
Fat (g) of which saturates (g) 20
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