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Ingredients
  • For the chocolate sponge:
  • 4 large free-range eggs
  • 100g/3½oz caster sugar
  • 65g/2½oz self-raising flour
  • 40g/1½oz cocoa powder
  • For the chocolate ganache topping:
  • 300ml/½ pint double cream
  • 300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces
  • For the cream filling:
  • 300ml/½ pint double cream, whipped
  • To decorate:
  • icing sugar, for dusting
  • a toy robin or sprig of holly
Steps
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