Cakes and Pastries Recipes - Frozen Cocoa Sponge Cake with Syrup Recipe

Ingredients

Serves 4:

• 3 eggs

• 3 1/6 oz sugar

• 1 pinch of salt

• 2 3/4 oz flour

• 1 oz cocoa

• 1/3 oz butter

• 7 oz milk chocolate and tea mousse (refer recipe)

• 3 glazed chestnuts

• 4 1/2 oz dark 70% chocolate

Syrup:

• 1/2 tsp smoked tea

• 1/2 tsp Ceylon tea

• 2 1/2 oz sugar

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Method:

1. Preheat the oven to 350°F/180°C.

2. Place a bowl in a double boiler and whisk the eggs, sugar, and salt for 5 min. Remove from the heat and continue to whisk until the mixture cools: the mixture should triple in volume. Fold in 2 1/2 oz (70 g) of flour and 15 g of cocoa, sifted together. Pour the batter into a greased and floured heart shaped pan. Bake for 20 min.

3. Prepare the syrup: heat 1/2 cup (125 ml) of water until it comes to a boil. Stir in the 2 teas and allow to steep, away from the heat, for 4 min. Strain and add the sugar. Let it cool.

4. Cut the sponge cake into 3 equal layers. Moisten the slices with the syrup. Cover with 1/3 of the milk chocolate mousse and 1/3 of the chestnuts, broken into pieces, finishing with a layer of mousse on the last slice. Freeze for 1 h.

5. Turn out the sponge cake. Break up the chocolate and melt 2/3 of it in a double boiler. Remove from the heat and add the remaining chocolate and stir.

6. Using a brush spread the cooled chocolate on a piece of aluminum foil, shaping it into leaves. Dust with the remaining cocoa powder. Cool. Detach the chocolate leaves from the aluminum foil and use them to decorate the cake.