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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Makes 12 . Will make a great dessert for a small family gathering . Ingredients:
make or buy a rectangular chocolate sponge cake one day ahead . |
for making the cake |
1/2 c self raising flour and 1 tbsp cocoa pwd , sifted |
60 g butter , 50 g baking dark chocolate , 1/2 c sugar , 1 tbsp water and olive oil - melted |
1 egg lightly beaten |
1/2 c wild blueberry jam |
glaze |
150 g chocolate and 1/2 c cream - melt over double boiler |
finishing touch ( optional ) |
50 g white chocolate , microwave and melt |
Directions:
1. Pre heat oven at 160 deg .
2. Line a shallow baking tray ( 26 by 9 cm ) with baking paper .
3. Mix all the cake ing. well .
4. Pour in the pan and bake for 30 to 40 mins .
5. Cool completely .
6. Next day , turn the cake upside dwm so dat the smooth side is on top .
7. Split the cake into 2 lengthwise and cut diagonally into 12 diamonds .
8. Discard the remaings .
9. Now cut the diamonds in half horizontally and spread the jam and sandwich together .
10. Press and smoothen all over .
11. For Glazing :
12. Pour it over the diamonda both on top and all sides and chill to set
13. For finishing :
14. Pipe the melted white chocolate and make designs on a baking paper .
15. Once set , carefully place it on top of the diamonds
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