 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
Vertical layers of sponge chocolate cake with a creamy, caramelly, chocolaty filling. Looks absolutely great and taste the part too Ingredients:
sponge layers |
5 eggs, sperated |
1/2 cup + 2 tbsp sugar (155ml) |
2 tbsp water (30 ml) |
1 tbsp vanilla, liquid (15 ml) |
1/3 cup cake flour |
1/3 cup cocoa powder |
1/4 tsp salt |
3/4 tsp cream of tartar |
filling |
1 cup cream (1 cup) |
1 can caramel condensed milk |
1 slab peppermint crisp chocolate (or whatever flavour you desire) |
Directions:
1. SPONGE LAYERS:
2. ===============
3. Double the layer recipe, example, use 10 eggs, but make 2 mixtures in two different bowls. This is to ensure that the layers will be equally thick after being baked.
4. Spray 2 large swissroll or cooking pans.
5. Lay wax paper on top of this.
6. Spray the wax paper aswell.
7. Put aside.
8. Seperate the eggs.
9. Sift the cocoa, flour and salt together twice.
10. Set aside.
11. Beat the sugar slowly into the egg yolks.
12. Increase speed.
13. Beat for 5 minutes until thick and glossy.
14. Add in the vanilla and water.
15. Beat again.
16. Mixture will thin out.
17. Add the flour mixture in three equal parts.
18. Mixing well after each addition.
19. Beat for 3 minutes on the highest setting.
20. Set aside.
21. Add the cream of tartar to the egg whites.
22. Beat slowly at first for 10 seconds.
23. Increase the speed until high.
24. Beat until stiff points form.
25. Scoop up half a cup of whites and beat into flour mixture.
26. Fold the rest of the egg whites into the mixture.
27. Pour the batter on top of the wax or parchment paper.
28. Smooth out with a spatula.
29. Hold the dough filled pan 3 inches above the working surface and drop the pan. This is to break of air pockets trapped in the batter.
30. Bake for 23 minutes at 350 deg F (180 deg C).
31. Place a teatowel over the baked layer.
32. Turn the pan over on the worksurface with the tea towel.
33. Remove the paper very carefully.
34. Cut the cake into 4 or 5 equal strips.
35. At the end there will be 8 or ten strips, counting the second layer of baked cake.
36. FILLING:
37. =======
38. Beat the cream until stiff points form.
39. Boil the condensed milk beforehand for 3 hours if you don't get caramel condensed milk in your store.
40. Mix the caramel condensed milk with the cream, keeping a little bit for topping aside.
41. Grate the chocolate.
42. Mix half of the chocolate into the mixture.
43. ASSEMBLING THE CAKE:
44. ====================
45. Spread the filling on a strip of cut cake.
46. Start rolling it up very carefully, like making a swissroll.
47. Place onto a cake plate.
48. Spread filling on the next strip.
49. Pick the strip up very carefully, and place aroung the first layer.
50. Keep this up until the layers are finished.
51. Spread some caramel condensed milk on top.
52. Sprinkle the chocolate over.
53. Decorate the cake as you please.
|
|