JANE DEVONSHIRE

CHOCOLATE WHOOPIE CAKES DOUBLE CHOCOLATE BROWNIES

1 2 1

Preheat the oven to 180C/160C Fan/Gas Mark 4. Line a baking tray with greaseproof paper.

2

Place all the ingredients into a big bowl and whisk them together well until you have a stiff batter.

3

Carefully place heaped tablespoons of the mixture onto the baking tray, about 3cm apart as they will spread. Try to make sure they are the same size as you want to sandwich them together and they need to cook evenly.

4

Place the baking tray in the oven (you can do this in batches) for about eight minutes, until the cakes are cooked through and have crackles, but no moisture, on the top. 5

Remove from the oven and leave to cool, then carefully sandwich together using marshmallow fluff, chocolate fudge icing or fresh whipped cream and some fruit. 1

In a glass bowl over a saucepan of hot water on a medium heat melt the chocolate and the butter together.

2

In another bowl beat eggs and sugar together until pale in colour and the sugar has dissolved.

3

Gently fold chocolate into eggs before sifting the dry ingredients into the beaten egg mix and folding carefully together to keep the mixture light.

4

Next whip cream to ribbon stage and stir into your chocolate mix. 5

Add into a 12in x 10in baking tray, cook for 35 mins at 180C. Remove from the oven and leave to cool before cutting into 12 pieces and dusting with icing sugar 3

Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.

4

Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.