Do you have any leftover sponge cake? Or, unsuccessful baked sponge cake? Give it a twist to a little treat for your guests. I don't have any leftover sponge cake so I purposely bake a plain and chocolate sponge cake to experiment the recipe. I didn't follow exactly from the recipe book but using my little baking knowledge to complete this dessert.
The texture turn out quite nice with the combination of sponge cake, custard, toasted almond, chopped dark chocolate and covered with melted chocolate for the coating. Then, let it stand nicely on top of a piece of cinnamon cookies. I didn't manage to make it as pretty as the picture from the book. I think I need more practice and patient for coating the cakes. Anyway, this is something special and definitely will make it for a party. Recipe makes 10 pieces: 180g plain sponge cake 180g chocolate sponge cake 115g homemade custard 115g chopped dark chocolate 40g toasted almond nibbed 50g raisin soaked with brandy or rum 150g melted dark chocolate for coating For the cinnamon cookies: 40g butter 36g caster sugar 12g eggs 76g plain flour 4g cinnamon powder Methods:
- For the cinnamon cookies, beat the caster sugar with butter then add in eggs. Fold in flour and cinnamon powder until a soft dough. Cling wrap the dough and let it sit in the fridge for 30 minutes.
- Roll out the dough about 5mm and use a 6cm round cutter to cut out 10 pieces.
- Place on a baking tray with baking paper attached and bake in the 180C preheated oven for 15-20 minutes.
- Let is sit on the tray for 5 minutes then transfer to a wire rack to cool down.
- For the cake dome, use hand to break the sponge till a bread crumbs consistency.
- Combine the custard, chopped chocolate, almond nibbed and raisin with the remaining brandy or rum.
- Lightly press the mixture together to make the shape. Pour some melted dark chocolate to coat the cake.
- Place it on a piece of cinnamon cookie and chill in the fridge until ready to serve.