As I most recently have some time, I had been searching on the internet yesterday. Looking for new, fascinating ideas, inspiring recipes that We have never tasted before, to treat my family with. Hunting for quite some time but could not come across too many interesting stuff. Right before I thought to give up on it, I found this delicious and easy treat simply by chance. It looked so scrumptious on its photo, that required prompt action.
It was easy to imagine just how it’s created, its taste and just how much boyfriend is going to like it. Actually, it is very simple to keep happy the man when it comes to desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I got into the site: SunCakeMom and followed the precise instuctions that were combined with great graphics of the operation. It just makes life faster and easier. I can suppose it’s a slight inconvenience to shoot photos in the middle of baking in the kitchen because you typically have sticky hands thus i seriously appreciate the time and effort she placed in for making this post .
With that in mind I am encouraged presenting my own formulas in the same way. Thanks for the idea.
I had been tweaking the initial formula to make it for the taste of my family. I have to mention it had been an awesome outcome. They loved the flavour, the consistency and loved getting a sweet such as this in the middle of a lively workweek. They quite simply demanded even more, more and more. So the next occasion I’m not going to make the same miscalculation. I’m gonna multiply the amount .
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.