Chocolate and Whisky Charlotte with Truffle Topping

To make the sponge Whisk the sugar and the eggs together. Fold in the flour then the butter. Spread the mixture over a baking tray covered with parchment paper which has been buttered and dusted with flour. Bake at 160c for about 8 to 10 minutes until the sponge is cooked. It must not be dry. It should be kept fluffy.

Once cooked leave to cool. When cooled cut the sponge to the shape of your cake dish. You will need a round base and strips of sponge to go around the inside of the cake dish. Put the sponge pieces into the cake dish.