|
1 Preheat oven to 180ºC/350ºF/Gas Mark 4 (fan assisted 170ºC/325ºF. Grease and line 2, 8in/20cm sandwich tins.
2 Sieve the flour, baking powder, soda and cocoa together. Cream the butter and sugar together until fluffy. Beat in one egg, add 2 spoons of the flour mixture and beat in the second egg. Fold in the remaining flour and water with a metal spoon to form a smooth mixture.
3 Spoon into tins, level and bake in the centre of the oven for 20-25 minutes until risen and the sponge springs back when lightly pressed. Cool in tin for 10 minutes then turn out onto a wire rack, remove paper and leave to cool.
4 Put the butter, icing sugar and chocolate hazelnut spread into a bowl and mix well. Use half to sandwich the cakes together with a few crushed malteasers and spread remainder over the top of the cake.
5 Arrange chocolates on top and serve. |
