Choco­late sponge

Australian Women’s Weekly NZ - - CONTENTS -

Hot choco­late pud­dings

SERVES 4 PREP AND COOK TIME 25 MIN­UTES (+ STAND­ING TIME)

The great thing about these is they need to be pre­pared in ad­vance. Make the mix­ture 1-2 hours be­fore you need the pud­dings and leave them on the bench un­til it’s time to pop them in the oven.

melted but­ter, to grease 250g dark choco­late, chopped finely 125g but­ter, chopped 1 ta­ble­spoon Tia Maria or Kahlua liqueur 3 eggs 2 ta­ble­spoons caster sugar 1 tea­spoon vanilla ex­tract 1 ta­ble­spoon plain flour cream, to serve

1 Grease four small oven­proof ramekins, teacups or small bowls (¾ cup/185ml ca­pac­ity) with the melted but­ter.

2 Place choco­late and but­ter in a medium heat­proof bowl above a saucepan of sim­mer­ing wa­ter (do not al­low base of bowl to touch wa­ter). Stir un­til melted, then re­move from heat. Stir in the liqueur.

3 In a medium bowl, whisk the eggs, sugar and ex­tract un­til frothy. Sprin­kle over the flour and whisk in. Grad­u­ally whisk the melted choco­late mix­ture into the egg mix­ture un­til com­bined. Pour into the pre­pared ramekins and leave to rest at room tem­per­a­ture for 1-2 hours.

4 Pre­heat the oven to 200°C (180°C fan-forced).

5 Bake pud­dings for 12 min­utes or un­til firm at the sides but still soft in the cen­tre. Serve with cream. Not suit­able to freeze or mi­crowave.

Choco­late sponge

SERVES 10 PREP AND COOK TIME 40 MIN­UTES (+ STAND­ING TIME)

6 eggs 1 cup (220g) caster sugar ½ cup (70g) corn­flour ½ cup (75g) plain flour ½ cup (75g) self-rais­ing flour ⅓ cup (35g) co­coa pow­der ⅓ cup (110g) rasp­berry jam 300ml cream, whipped CHOCO­LATE GANACHE 250g dark choco­late, chopped finely 125g but­ter, chopped

1 Pre­heat oven to 180°C (160°C fan­forced). Grease two 20cm round cake pans; line bases with bak­ing paper.

2 Us­ing an elec­tric mixer, whisk the eggs for about 10 min­utes or un­til thick and creamy. Grad­u­ally add sugar, beat­ing un­til dis­solved be­tween ad­di­tions. Mean­while, triple-sift the dry in­gre­di­ents; fold into the egg mix­ture.

3 Di­vide mix­ture be­tween the pre­pared pans; bake for about 25 min­utes. Turn sponges out im­me­di­ately, right-side up, onto bak­ing paper-cov­ered wire rack to cool com­pletely. 4 CHOCO­LATE GANACHE Com­bine choco­late and but­ter in a small saucepan, stir­ring over low heat un­til melted and smooth. Trans­fer to a bowl and cool for 15 min­utes or un­til thick­ened slightly.

5 Spread jam over one sponge. Top with whipped cream; place sec­ond sponge on top. Spread with Choco­late Ganache. Un­filled sponges suit­able to freeze. Choco­late Ganache suit­able to mi­crowave.

Hot choco­late pud­dings

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