Triple Layered Dessert
Begin by making the sponge..
For the sponge you will need,
4 extra large eggs
1/3 cup of self raising flour
1/3 cup plain flour
1/3 of corn flour
2/3 cup caster sugar
1/4 tsp salt
1 tbsp butter
Preheat oven at 180 C.
Grease baking dish butter and line with baking paper.
Sift corn flour, self-raising and plain flour together three times.
In a separate bowl beat eggs with an electric mixer until creamy , pale and tippled in volume in a large glass bowl for about 10 minutes.
Gradually beat in sugar.
Gradually sift flour mixture over egg mixture, and fold until well combined.
Pour mixture into the baking tray, and bake for 15-20 minutes.
Next make the chocolate custard...
For the chocolate custard you will need ,
500ml fresh milk
4tbsp corn flour
2 tbsp heaped Cocoa powder
Begin by mixing the corn flour with some milk in a cup, and set aside.
Add the milk , sugar and cocoa powder into a saucepan heat gently.
Add the milk and corn flour mixture into the saucepan and cook until thickens.
Pour the chocolate custard over the sponge and refrigerate.
Finally whip 500ml double cream with 2tbsp of caster sugar.
Spread the whipped double cream layer evenly and decorate by sifting cocoa powder and chocolate shards..
Melt the chocolate in a basin over a saucepan of hot water. Spread out thinly on to a waxed or greased paper. Leave it to set until just firm.
Break them into shards.
Now give that final professional touch and to impress your friends with your masterpieces!!.