As I lately have some time, I was searching on the internet a few days ago. In search of fresh, intriguing tips, inspirational recipes that I have never tasted before, to surprise my family with. Hunting for quite some time but could not discover lots of interesting things. Just before I thought to give up on it, I ran across this delicious and easy treat simply by chance. It looked so delightful on its photos, that called for urgent action.
It absolutely was not difficult to imagine how it’s made, how it tastes and how much my husband might like it. Mind you, it is quite simple to please the guy in terms of desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I went to the site: Suncakemom and simply used the comprehensive instuctions that had been accompanied by impressive snap shots of the procedure. It just makes life rather easy. I can suppose it’s a slight hassle to take pics in the middle of baking in the kitchen because you normally have sticky hands so that i highly appreciate the hard work she put in to build this post .
With that said I am encouraged to present my personal recipes in a similar way. Many thanks the idea.
I was fine tuning the main formula to make it for the taste of my family. I can tell you it was an awesome success. They enjoyed the flavor, the overall look and enjoyed getting a treat such as this in the midst of a busy workweek. They basically wanted more, a lot more. Thus the next occasion I am not going to commit the same mistake. I’m gonna multiply the quantity .
The article Chocolate Spongecake With Creamy Topping was originally posted on SunCakeMom.
Chocolate spongecake with creamy topping is simple to make and you can’t really go wrong with it. It’s only a couple of step to follow to have a delicious, decadent dessert to serve.
One of the secrets of airy, light chocolate spongecake relies on the beaten eggs. Find out more tips, follow step by step instructions, read the tricks how to make this delightful dessert.
Ingredients:
50 grams butter
0.1 litres water
150 grams flour
2 spoonfuls of unsweetened cocoa powder
Filling:
Instructions:
1. Separate egg whites from the yolks one by one. Use a small cup to do it so. It is important not to have any yolk where you put the egg whites. Put them in two different medium sized bowls where you can beat them later. Make sure there is not even a drop of yolk in the bowl where put the egg whites. So if a tiny bit of yolk accidentally gets into it try to take it out or use it for something else.
(Tip: Separate eggs as soon as you take them out of the fridge as they can be separated easier when they’re cold.)
2. Slice butter and place it into the bowl where the yolks are. Put one spoonful of fructose (optionally sugar) in that mixing bowl too.
3. Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.
4. Put the other spoonful of fructose or sugar into the bowl with the whites. Beat the egg whites on high speed until soft peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. (Tip: Don’t lift beaters unless it’s turned off.) Peaks have to be stiff.
6. Fold ingredients:Â the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.
7. Prepare baking tray by using baking sheets or cover it with some butter and flour. I always use baking sheets to cover the tray as it’s totally hassle free.
9. Whilst cake is baking prepare topping. Pour whipping cream, vanilla extract and honey into a medium sized bowl and whisk it until stiff. Don’t leave it out in any warm place. Put it aside in the fridge and only take it out when cake is ready and cool.
Let it cool down.
Then as a final touch sprinkle unsweetened cocoa powder on top. Use sieve to make the top cocoa cover even and to avoid dropping lumps of cocoa powder on your almost ready to serve chocolate spongecake.
Put it in the fridge for an hour before serving it.