During my years on Highschool I used to go to a coffee shop every Tuesday afternoon. Besides the large cappuccino, I always treated myself to this incredibly fulfilling slice. All wrapped in chocolate and other toppings of your preference, so yummy - Easy Chocolate Sponge.
This Chocolate Sponge can be cut into slices or squares, world-known as Lamington. Very popular among Australia and New Zealand. Moreover, there is the National Lamington Day in Australia set up on the 21st of July.
Good quality of the chocolate is a must, and then, let your taste decide: coconut, almonds, hazelnuts or pistachios. Yummy!
Easy Chocolate Sponge is suitable for kids from age of 3, because of possible egg white intolerance and presence of nuts and chocolate. It makes incredibly satisfying and easy dessert for kids as it is smooth and juicy.
Total Time: 1 hour
50g of butter, soft in cubes
180g of caster superfine sugar
1 teaspoon of good quality vanilla extract
3 whole eggs
½ cup of lukewarm milk
300g of semi-coarse flour, sifted
1 teaspoon of baking powder, sifted
A pinch of sea salt
100g of good quality dark chocolate, in pieces
120ml of double cream
1 tablespoon of caster superfine sugar
Coconut flakes, almonds, hazelnuts, pistachios to sprinkle with
Preheat the oven to 180 degrees.
In a large mixing bowl whisk the butter, sugars and vanilla extract. Whisk on high-speed until it doubles its size and gets brighter, for about 3 minutes.
Start adding the eggs, one at a time. On low-speed until incorporated well. Then, increase the speed to the highest. Continue until all the eggs are incorporated.
Next, pour the milk in and mix.
Stir in the flour with baking powder. one-third at a time. Add a pinch of salt and mix until smooth.
Mold the mixture into a lightly greased tin (I used 25cm x 35cm). Smoothen with a spatula and beat against the table to release the air.
Bake in the oven for about 30 minutes until a wooden skewer comes clean from the middle.
Meanwhile, in a steam bath melt the chocolate. Flavour up with 1 tablespoon of sugar and start adding the double cream. Few at a time, mix until processed and repeat.
In the finale, you should get a smooth, shiny and easy texture. Not too thick, nor too liquid.
Place in a cold bath to cool it down.
Once the cake is done, let it cool down for a bit. Ease the edges with a wet knife and flip The Sponge over.
Remove the tin and slice.
Take each slice of The Sponge with a fork and soak entirely in The Topping. Sprinkle with nuts or cover in coconut flakes. Have fun with it.
Place each slice gently on a rack and let it dry in a cold place. Store in a closed box.
Makes 25cm x 35cm cake.