Chocolate Sponge
Chocolate sponge-to go with the cute mini baked Alaska and also the mint jelly
Prep Time:20 mins
Cook Time:10 mins
Serves:4person
Ingredients
- 30g egg yolks
- 26g castor sugar
- 35g egg whites
- 18g castor sugar-extra
- 10g Equagold Premium Dutch Cocoa
- 3g standard flour
Method
- whisk the egg yolks with 26g of the sugar (sabayon)
- whisk the egg whites till you have soft peaks
- add in the 18g of sugar
- fold meringue into the sabayon
- lastly, fold in the dry ingredients
- spread into a lined lined sponge roll tin (or use 4 small greased metal rings)
- bake at 170 degrees c for approximately 8-10 mins
- for extra decadence, when cool, cut 4 small rectangles, or place the discs, onto your plate, and top with the baked alaska.
- Serve with several mint jellies
- NOTE: recipe supplied by the Skycity Pastry Team 2011, and was part of the "Baked Alaska" dessert entry in the NZ Culinary Fare Competitions