| How To Cook: |
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1. Start heating the oven to moderate (350°F). Grease and line 2 9-inch sandwich tins.
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2. In a double saucepan melt butter or margarine with unsweetened chocolate; cool for 10 minutes.
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3. Sift flour with baking powder.
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4. Beat eggs till thick; gradually beat in granulated sugar, then beat again.
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5. Beat in the cooled chocolate butter mixture and beat the mixture for a minute or two.
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6. Beat in the flour and milk alternately, a little at a time.
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7. Pour into the tins and bake for 30 minutes, or till a fine skewer comes out clean.
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8. Cool for 10 minutes, remove from the tins on to a cake rack and carefully peel off the paper.
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FILLING:
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1. Meanwhile in a double boiler, mix granulated sugar, cocoa, corn flour and milk; cook, stirring, till thickened; add vanilla essence and cool.
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2. Set aside 1/3 cup of this filling and spread the rest between the two cake layers.
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3. Whip double cream and fold in the remaining filling; use to ice the cake.
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4. Shred 1 square couverture chocolate over the top of cake.
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5. Chill till required.
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