You will need two (20 cm) round 1 1/2 inch (4 cm) deep Spring form sponge tins, lightly greased and the bottom lines with silicone paper (baking parchment). Pre-heat the oven to gas mark 3, 325°F (160C).

Measure the flour, coco and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down.

Take a very large mixing bowl and measure the butter and the sugar and whisk until soft and fluffy. Beat the eggs and add gradually into the butter and sugar mix mixing all the time.

Now all you do is simply add all the ingredients to the bowl, you mix it in with electric hand whisk or you can use wooden spoon with a bit more effort. Mix everything together until you have a smooth, well combined mixture.

What you now end up with a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it is a little stiff add 1- 2 spoon of tap water and mix again. Now divide the mixture into two tins, level it out and place on the centre of the oven. It will take 20-25 mins. don't open the oven door until 20 minutes have elapsed .

To test if they are cooked or not, touch the centre lightly with your little finger if it leaves no impressions and spring back, the sponge is cooked.

Next, remove from the oven and wait for 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers and leave the sponges to cool, then add the butter ice filling and cover the top with melted chocolate allow to set.