Sponge Dessert Recipe

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings12
CourseMethod
VegetarianMain Ingredient
Interest Group,

Ingredients

 Hazelnuts3 Ounce, shelled, chopped (85 Gram)
 Sponge fingers32
 Strong black coffee150 Milliliter (2/3 Cup)
 Milk2 Tablespoon
 Double cream3⁄4 Pint (450 Milliliter)
 Sifted icing sugar3 Ounce (85 Gram)
 Plain chocolate5 Ounce (150 Gram)
 Icing sugar1 Tablespoon (To Dust)
 Cocoa1 Tablespoon (To Dust)

Nutrition Facts

Serving size

Calories 480 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.7%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 0.25 mg

Sodium 61.3 mg2.6%

Total Carbohydrates 57 g19.1%

Dietary Fiber 1.8 g7.2%

Sugars 33.1 g

Protein 7 g13.2%

Vitamin A 0.1% Vitamin C 0.74%

Calcium 1.6% Iron 4.9%

*Based on a 2000 Calorie diet

Directions

Pre heat the oven then spread out the hazel nuts on a baking sheet and toast slowly in the oven for a few minutes until just golden.
Cool completely.
Line a 1.2 ltr or a 2 pint loaf tin with clear film and cut the sponge fingers to fit the base and sides.
Mix the coffee and the milk in a shallow dish and dip the sponge fingers briefly into the coffee mixture and return to the tin with the sugary side facing down.
Whip the cream with the icing sugar until it holds soft peaks.
Roughly chop 85 g - 3 oz of chocolate and fold into the cream with the hazelnuts.
Melt the remaining chocolate in a small bowl and set over a pan of simmering water.
Cool then fold into the cream mixture.
Spoon into the tin.
Moisten the remaining biscuits in the coffee and layer over the filling.
Cover with the cling film and freeze until firm.
To serve remove from the freezer and turn out onto a serving plate 20 minutes before and dust with icing sugar and cocoa, letting some fall on the plate.
Cut into 1/2 inch slices and serve.
Quantcast