Stuffed Chocolate Cake

How to prepare

1. Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
2. Sift the flour and cocoa over the eggs mixture in three batches. Use a metal spoon to gently fold the mixture together.
3. Spread the mixture evenly over greased 40 x 30cm shallow Swiss roll tin lined with baking paper. Place in a preheated oven at 180°C. Bake for 20-25 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
4. Meanwhile, place butter, Nestlé® Sweetened Condensed Milk and the broken chocolate to a non-stick medium saucepan, stir over low heat until chocolate is melted. Stir in Nestlé® Cream and set aside to cool to room temperature. Place in the fridge until its firm a little to spread.
5. Cut the cake into 2 equal sizes and sandwich the cake slices with ½ of the filling quantity. Spread some of the remaining filling on top and sides of the cake.
6. Place in the fridge until the serving time. Slice and serve.