Chocolate Lemon Layer Cake With Currant Jelly

Ingredients

• 4 oz Walter Baker & Co.'s Premium No. 1 Chocolate, grated
• 2 tbsp flour
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp baking powder
• 6 eggs, separated
• 1 cup powdered sugar
• Yellow rind of 1 lemon
• Juice of 1/2 lemon
• Butter, for greasing pans
• Currant jelly
• Vanilla icing

Method

1. 1 Grate the chocolate and mix with flour, cinnamon, cloves, and baking powder.
2. 2 Beat egg yolks with powdered sugar until light. Add lemon rind and juice, beating 5 minutes longer.
3. 3 Fold in the dry mixture, then gently cut in stiffly beaten egg whites.
4. 4 Pour into buttered shallow pans to a thickness of 1/2 inch. Bake in a moderate oven (350°F) for 30 minutes.
5. 5 Once cool, spread currant jelly on one sheet and top with the other. Ice with vanilla icing and cut into squares.