Brownies

Simple, but delicious nevertheless. This is a Peggy Porschen Chocolate Victoria Sponge recipe. When done and cooled down, cut in two, spread apricot preserve onto it, put one half onto the other and cover with chocolate glaze. 

 

So, here it goes. What you need is:

400 g butter
400 g sugar
8 medium eggs (if large, take 6)
300 g flour
100 g cocoa powder 
2 tsp. baking powder

Cream the butter with a mixer, add sugar and go on stirring until light and fluffy. Then, add the eggs one by one. Sift in the remaining ingredients and stir until well combined. Spread the batter onto a lined baking tray and bake on 200°C for about half an hour.

When the cake is done, turn it out onto a cooling rack, to cool completely. Then, cut it into two rectangles of the same size.

Spread apricot preserve onto on cake layer and top with the other one. Pour melted chocolate glaze over the top and decorate with sprinkles. Ready :)