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- 4 x eggs
- 1 cup caster sugar
- 1 cup flour
- 1 Tbls baking powder
- 2 Tbls vanilla sugar
- 3 Tbls cocoa
- 3 Tbls water
- 2 cups milk
- 1.5 Tbls flour
- 1 Tbls cornflour
- 1/2 cup sugar
- 1 x egg yolk
- 1 cup chocolate sauce (cottees or hersheys)
- 1-2 cup coconut
- 10 x strawberries
1-Preheat oven to 180 degrees celsius.
2-Grease and line the base of a 28 cm rectangle cake pan.
3- Using an electric mixer mix the 4 eggs with the caster sugar until pale in colour. Add the flour, baking powder 1 tablespoon vanilla sugar, cocoa and water and mix for another 3 minutes.
3- Spread into the pan, flatten the surface and bake in the oven for 20 minutes (until baked)
4- Once the cake has cooled get a wide glass dip into water and cut out round pieces.
4- Mix the milk, flour, cornflour, sugar, vanilla sugar and egg yolk in a saucepan over low heat and cook until it comes to the boil.
To assemble you will need to sandwich the cream in between two small round cake pieces and spread cream along the outer surface of the cake and dip into coconut.
Once all of the cake has been assembled add chocolate sauce on top just before serving and decorate with a strawberry.