NESTLÉ COCOA POWDER
320 g (4 slabs) NESTLÉ ALBANY DARK CHOCOLATE
250 g butter until creamy
1 ½ cups (375 ml) castor sugar
1 cup (250 ml) NESTLÉ COCOA POWDER
1 tsp (5 ml) cinnamon
¼ tsp (1.25 ml) cayenne pepper
¾ cup (180 ml) NESTLÉ IDEAL EVAPORATED MILK
80 g (1 slab) NESTLÉ ALBANY DARK CHOCOLATE
Freshly whipped cream
Preheat the oven to 180°C and lightly grease 2 x 25 cm springform pans, dusting the bottom and the sides with NESTLÉ COCOA POWDER. Set aside.
In a double boiler or a stainless steel bowl set over simmering water, melt 320 g (4 slabs) NESTLÉ ALBANY DARK CHOCOLATE.
Meanwhile, beat 250 g butter until creamy.
Add 1 ½ cups (375 ml) castor sugar and beat for 3-4 min, or until fluffy.
Add in 6 eggs, one at a time, beating until well combined.
Add the melted chocolate and beat until creamy.
Add 1 cup (250 ml) NESTLÉ COCOA POWDER, 1 tsp (5 ml) cinnamon, ¼ tsp (1.25 ml) cayenne pepper and ¾ cup (180 ml) NESTLÉ IDEAL EVAPORATED MILK, beating until combined.
Spread evenly between the prepared pans and bake until the tops crack and a toothpick inserted into the center emerges clean, about 35-45 min.
Allow the cakes to cool completely on a wire cooling rack.
Meanwhile melt 80 g (1 slab) NESTLÉ ALBANY DARK CHOCOLATE.
Spread half the melted chocolate over the top of 1 sponge, top with the other sponge and drizzle the remaining chocolate over the top.
Serve cold or at room temperature, topped with fresh raspberries and freshly whipped cream.