Chocolate Spongecake With Creamy Topping

13 Dec 2016 14:49

Back to list of posts

As I recently have some time, I was browsing on the web last week. In need of new, challenging thoughts, inspirational recipes that I have never tested before, to impress my family with. Looking for quite some time but could not discover lots of interesting stuff. Just before I wanted to give up on it, I stumbled on this tempting and simple dessert simply by accident on Suncakemom. The dessert looked so delightful on its photos, that required immediate action.
It had been not difficult to imagine just how it is created, its taste and how much my hubby is going to want it. Actually, it is extremely easy to delight the man when it comes to desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I got into the site and then followed the comprehensive instuctions that were accompanied by nice graphics of the procedure. It really makes life rather easy. I can imagine that it's a bit of a hassle to shoot snap shots in the middle of baking in the kitchen as you ordinarily have sticky hands so that i seriously appreciate the hard work she placed in for making this blogpost .
That being said I am encouraged to present my personal dishes similarly. Many thanks the idea.
I was fine tuning the main formula to make it for the taste of my loved ones. I've got to tell you it had been an awesome success. They loved the flavour, the thickness and enjoyed getting a treat like this in the midst of a hectic workweek. They basically demanded even more, a lot more. Hence the next time I am not going to make the same miscalculation. I am going to double the volume .

1476635929603539.jpgThe article Chocolate Spongecake With Creamy Topping was originally posted on SunCakeMom.

Chocolate spongecake with creamy topping is simple to make and you can't really go wrong with it. It's only a couple of step to follow to have a delicious, decadent dessert to serve.
One of the secrets of airy, light chocolate spongecake relies on the beaten eggs. Find out more tips, follow step by step instructions, read the tricks how to make this delightful dessert.
50 grams butter
0.1 litres water
150 grams flour
2 spoonfuls of unsweetened cocoa powder
1. Separate egg whites from the yolks one by one. Use a small cup to do it so. It is important not to have any yolk where you put the egg whites. Put them in two different medium sized bowls where you can beat them later. Make sure there is not even a drop of yolk in the bowl where put the egg whites. So if a tiny bit of yolk accidentally gets into it try to take it out or use it for something else.
(Tip: Separate eggs as soon as you take them out of the fridge as they can be separated easier when they're cold.)
2. Slice butter and place it into the bowl where the yolks are. Put one spoonful of fructose (optionally sugar) in that mixing bowl too.
3. Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.
4. Put the other spoonful of fructose or sugar into the bowl with the whites. Beat the egg whites on high speed until soft peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. (Tip: Don't lift beaters unless it's turned off.) Peaks have to be stiff.
6. Fold ingredients: the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.
7. Prepare baking tray by using baking sheets or cover it with some butter and flour. I always use baking sheets to cover the tray as it's totally hassle free.
9. Whilst cake is baking prepare topping. Pour whipping cream, vanilla extract and honey into a medium sized bowl and whisk it until stiff. Don't leave it out in any warm place. Put it aside in the fridge and only take it out when cake is ready and cool.
Let it cool down.
Then as a final touch sprinkle unsweetened cocoa powder on top. Use sieve to make the top cocoa cover even and to avoid dropping lumps of cocoa powder on your almost ready to serve chocolate spongecake.
Put it in the fridge for an hour before serving it.

Comments: 0

Add a New Comment

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License