Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
Sift the flour and cocoa over the eggs mixture in three batches. Use a metal spoon to gently fold the mixture together.
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.
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.
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.
Place in the fridge until the serving time. Slice and serve.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||57|
|Fat (g) of which saturates (g)||20|
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