This is a light and airy chocolate cake for those who don't like it too rich. It's a great base for whipped cream and fresh fruit or jam. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter ...
To make the filling whip the cream to stiff peaks and set aside. Melt all of the chocolate in a bowl, over a saucepan of boiling water. Remove from the heat and fold it into the whipped cream.