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Chocolate Sponge Cake With Caramel Sauce

aparna.priya's picture
Chocolate Sponge Cake With Caramel Sauce has a splendid taste. The Sugar cane syrup with cocoa powder gives the Chocolate Sponge Cake With Caramel Sauce magnificent taste.
  Semisweet chocolate 5 Ounce
  Butter 5 Ounce
  Eggs 2
  All purpose flour 1 Ounce
  Cane sugar syrup 1⁄4 Cup (4 tbs)
  Coffee extract 2 Tablespoon
  Oil 1 Teaspoon
  Superfine sugar 1⁄4 Pound
  Sour cream 3⁄4 Cup (12 tbs) (Creme Fraiche)
  Cognac 3 Tablespoon
  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).

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