Chocolate Sponge Cake With Caramel Sauce Recipe
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.
Summary
Ingredients
| Semi-sweet chocolate | 5 Ounce | |
| Butter | 5 Ounce | |
| Eggs | 2 Small | |
| All purpose flour | 1 Ounce | |
| 1/4 cup cane sugar syrup | ||
| Essence | 2 Tablespoon | |
| Oil | 1 Teaspoon | |
| Superfine sugar | 1/4 Pound | |
| Creme fraiche | 3/4 Cup (16 tbs) | |
| Cognac | 3 Tablespoon | |
| Cocoa powder | 2 Tablespoon | |
Directions
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).
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).
Chef
