TM
* ''' For the sponge'''
* 2 large Eggs
* 1 teaspoon Baking powder
* 4 drops Vanilla essence
* 110g Butter
* 110g Caster sugar
* 110g Self-raising flour
* ''' For the filling'''
* 150 ml Extra thick Double cream
* 180 g Fresh fruit, eg strawberries, Raspberries, Blackberries, Kiwi fruit, Blueberries etc
* ''' For the top '''
* 50 g Chocolate, at least 70% cocoa solids

===Method===
* Place all of the sponge ingredients into the bowl '''20 seconds / Speed 5'''.
* Scrape down the bowl and mix for a few more seconds at the same speed.
* Line the centres of the raised bases with 14cm circles of buttered Greaseproof paper.
* Butter and Flour the tins.
* Pour the mixture in equal quantities into the tins and place on a Baking tray.
* Bake for 20-25 minutes.
* Leave to cool in the tins and turn out onto the work surface.
* To fill, spread the Cream into the holes in both sponges.
* Overfill one half with Fruit and gently, but firmly, press both halves together.
* Break off chunks of chocolate into a clean bowl, and grate '''6 seconds / Speed 6'''.
* Melt 37° C / Speed 2 until you have the desired melting consistency, scraping down inside of the bowl if necessary.
* Coat the top of the sponge with melted Chocolate and leave to chill in the Fridge.
* Adapted for Thermomix from the recipe supplied with the tins.
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