Much ado about nothing

As I have plenty of time I wanted to try a special recipe, something new, possible a technical challenge. I opened my chocolate book out and was looking for the right recipe. I was sure I found it, but honesty, I think the result looks like a simple, good quality chocolate sponge. Maybe it is a little bit moister and heavier. Anyway, if you want to make nice sponge takes twice as much time as it normally does, this recipe highly recommended.

Ingredients for 12 slices:


  • 40g butter
  • 60g flour
  • 4g baking powder
  • 2 eggs
  • 60 g granulated sugar
  • 70 g chocolate (70%)
  • 60 ml whipping cream
  • 2 egg white
  • 2 handful of berries

Almond streusel:

  • 30 g brown sugar
  • 30 g ground almond
  • 5 g cocoa powder
  • 40 g flour
  • 30 g butter

Combine the sugar, almond, cocoa powder, flour in a mixing bowl. Cut the butter into small dice and mix it in using your hand. You should get crumbly texture. Chill for at least 30 minutes.

Heat the butter in a saucepan until it is just melted. Mix the flour with the baking powder.

Whisk the eggs with the sugar until thick and pale. Add the almond and the other dry ingredients. Stir them in until just mixed.

Melt the chocolate in a bain-marie. Heat the whipping cream and combine it with the chocolate. Add the ganache to the dough and stir in the melted butter.

Whisk the egg white and fold it in carefully.

Preheat the oven  to 150°C.

Line the tin with parchment paper. Pour the butter into the bottom of the pan, scatter the fruit on the top of the cake, then sprinkle the streusel over it. Bake for about 1 hour.


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