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Sponge Cake with Chocolate Cream and Fruit Sauce

5 from 2 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 10 people
Calories 248 kcal

Ingredients
 

biscuit

  • 8 Egg yolk
  • 100 g Sugar
  • 1 pinch Salt
  • 4 Egg Whites
  • 80 g Flour
  • 20 g Food starch

Chocolate cream

  • 300 g Dark couverture chocolate
  • 6 Eggs
  • 120 g Sugar
  • 400 g Cream

Fruit mirror

  • 500 g Frozen raspberries
  • 120 ml Red wine
  • 120 g Sugar
  • Lemons and orange zest

Instructions
 

  • Sponge cake: Beat the egg yolks, sugar and salt to a thick cream. Fold the egg whites with the sifted flour and starch into the mixture. Spread on baking paper and bake for a good 10 minutes at 210 degrees. Let cool down. For my purpose, I cut out the biscuit in a circular shape. Chocolate cream: Beat eggs with sugar until creamy and peel to rose. Melt the chocolate. Mix both and after a good 30 minutes fold in the whipped cream. Fruit level: Boil red wine with sugar and zest once. Add berries. Then brush through a fine sieve. You can layer the whole thing in a small baking dish and put it in a cool place or, like me, layer it in small mason jars.

Nutrition

Serving: 100gCalories: 248kcalCarbohydrates: 37gProtein: 3.2gFat: 8.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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