preheat oven to 180°c/ 160°c fan forced. grease and line 2 x 22cm spring form pans.
in a large saucepan, bring a small quantity of water to the boil, place a heatproof bowl firmly on top; add eggs and sugar and using an electric mixer, whisk for 5 minutes or until mixture is thick and has tripled in volume. remove from heat, sift in cornflour and half of the plain flour, and fold into egg mixture. repeat with remaining flour and fold in with butter; pour into prepared pans. bake for 30-35 minutes or until a skewer insertedin the centre comes out clean; cool slightly before turning out onto a wire rack.
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If you can’t determine when your cake is done, don’t worry you are not alone! Luckily, there are 3 super easy tell-tale signs to know that your cake is baked to perfection.
in a small saucepan, bring a small quality of water to the boil, remove from heat and place a heatproof bowl firmly on top; add PLAISTOWE Premium Dark Chocolate and stir until melted, allowing 4-6 minutes; add butter and orange zest, stir until melted and combined.
beat egg whites until soft peaks form, add sugar and whisk until stiff peaks form. stir yolks in chocolate mixture, fold through egg whites, then cream; cover and refrigerate for 2 hours or until chilled.
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