Chocolate Sponge Cake With Caramel Sauce
|Semisweet chocolate||5 Ounce|
|All purpose flour||1 Ounce|
|Cane sugar syrup||1⁄4 Cup (4 tbs)|
|Coffee extract||2 Tablespoon|
|Superfine sugar||1⁄4 Pound|
|Sour cream||3⁄4 Cup (12 tbs) (Creme Fraiche)|
|Cocoa powder||2 Tablespoon|
Break the chocolate into pieces and put in a bowl with the butter.
Melt in the microwave oven for 2 minutes on HIGH.
Whisk the melted chocolate and butter and add the eggs, flour, cane sugar syrup and coffee extract (essence), still whisking.
Oil the base of a 6 inch (15 cm) souffle mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould) and smooth the surface.
Microwave, uncovered, for 7 minutes on MEDIUM-HIGH.
Leave the cake to cool in the container.
To make the sauce, put the sugar in a bowl, add 1/4 cup (3 tablespoons) of water and microwave for 7 minutes on HIGH until a deep golden color.
Add 1/4 cup (4 tablespoons) of hot water to the caramel, taking care to avoid splashing.
Pour the sour cream (creme fraiche) into a bowl and heat in the oven for 1 1/2 minutes on HIGH.
Pour the hot cream over the caramel and mix with a spatula.
Stir in the cognac.
Leave to cool, then refrigerate.
Turn the cake out on to a platter and remove the non-stick parchment (greaseproof paper).