Start the brown butter at least an hour before you intend to bake this chocolate drip cake. If you have four sandwich tins, you can halve the baking time by making the four sponges in one stage, rather than two.
For more delicious recipes like this one, get your hands on...
The Great British Bake Off: The Big Book of Amazing Cakes, with recipes by Paul Hollywood, Prue Leith & The Bakers, published by Sphere, RRP £20.00. Get your copy here.
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