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Cream the eggs and sugar until the mixture doubles in size. Sift the flour and cocoa and add to the mixture, along with the butter. Grease a 23 cm round baking tin, pour in the mixture and bake for 25 ...

Put a pan of water on the heat, and once it boils, place the saucepan inside. Transfer to a bowl, and once cooled, cover with cling film and refrigerate for 1-2 hours. Step 5 Then, shape the mixture ...