Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey SauceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 180° C (350° F)
Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:367.6 kcal
Proteins:4.9 g
Fats:25 g
Carbohydrate:32.9 g
Fibers:1.9 g
Sugar:23.4 g
Cholesterol:115 mg
Sodium:247.4 mg
Calcium:87.8 mg
Energy:1267 kcal
Proteins:16.8 g
Fats:86 g
Carbohydrate:113.5 g
Fibers:6.6 g
Sugar:80.6 g
Cholesterol:396.3 mg
Sodium:852.6 mg
Calcium:302.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
eggs
180
g
sugar
150
g
dark chocolate
240
g
butter
120
g
flour, sifted
75
g
hazelnuts, coarsely chopped
*Chocolate Cream
175
ml
heavy cream (35%)
150
g
milk chocolate
*Garnish
60
g
honey
100
g
fresh or frozen cranberries
METHOD
- In a mixer, beat the eggs and sugar until thick and pale. Melt the chocolate and butter in the microwave in 30 second intervals. Reduce the mixer speed and blend the chocolate-butter mixture into the eggs, then incorporate the flour and hazelnuts.
- Pour the batter into buttered parchment-lined molds and bake in a 180° C (350° F) oven for 10 minutes.
Chocolate Cream
- Bring the cream to a boil and pour it over the chocolate in a bowl. Whisk well to make a smooth ganache. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- To serve, whip the chocolate cream lightly, being careful that it doesn’t turn grainy.
Presentation
- Top each portion of chocolate sponge with some chocolate cream.
- In a skillet, heat the honey and add the cranberries until they pop. Serve the hot cranberries with the chocolate sponge.
