Sensational slices Sweet treats

Ditch the biscuit tin and whip up one of these delicious sweet treats – perfect with a cuppa

DOUBLE CHOCOLATE & RASPBERRY SPONGE SLICE SERVES 12 PREP 10 MINS COOK 15 MINS

4 eggs, at room temperature 1 ½ cups caster sugar ½ cup hot water ¼ cup cocoa powder ¾ cup plain flour, sifted cocoa powder, to dust

CHOCOLATE CREAM

½ cup white chocolate melts 300ml thickened cream 125g punnet raspberries, plus extra to serve

1 Preheat oven to moderate, 180°c. Grease and line a 26 x 33cm Swiss roll pan with baking paper.

2 In a bowl, using an electric mixer, beat eggs and sugar together until pale and thick. In a jug, stir hot water and cocoa together until combined. Fold into egg mixture.

3 Lightly fold in flour. Pour into pan. Tap once on bench to remove air pockets. Bake 12-15 minutes. Turn straight onto a clean tea towel. Remove paper and cool.

4 CHOCOLATE CREAM Place melts and ¼ cup cream in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Cool slightly. Place remaining cream in a bowl. Using an electric mixer, slowly add chocolate to cream, beating until soft peaks form. Fold in raspberries.

5 Halve cake horizontally. Spread chocolate cream over one half. Place second half on top. Dust with cocoa. Serve with extra berries.