Saturday, 23 August 2014
CHOCOLATE STRAWBERRY SPONGE CAKES
220 grams dark cooking chocolate
1 1/2 kilo strawberries (6 punnets)
1 store bought sponge (2 round pieces)
600 mls cream
3 tablespoons sugar
7 teaspoons strawberry essence
6 drops pink colouring
375 grams dark cooking chocolate
TO MAKE CHOCOLATE PIECES FOR AROUND THE CAKE
melt the 375 grams chocolate in a heatproof bowl over a pot of boiling water, stirring till smooth.
using 4 pieces baking paper approximately 30 centimetres x 18 centimetres
spread the 375 grams of melted chocolate evenly between the 4 at about 3 milimetres thick, leaving a gap at the sides and ends.
when almost set, cover each with more baking paper the same size and roll up like a swiss roll. refrigerate for an hour or so till set.
FOR THE CHOCOLATE STRAWBERRIES.
melt the 220 grams chocolate in a heatproof bowl over a pot of boiling water, stirring till smooth.
dip 1/2 of each strawberry into the chocolate, shaking off excess.
place onto trays covered with baking paper.
whip the cream with the strawberry essence, sugar and food coloring.
cut each sponge in half and spread bottom half with a thin layer of jam.
place each bottom on a serving plate.
cover jam with a layer of cream.
place top on each sponge.
cover each with cream, top and sides.
remove chocolate rolls from fridge. un roll.
place chocolate pieces around outsides of sponges. breaking if necessary.
cover top of sponges with chocolate strawberries.
I served one with cupcakes as a birthday cake and 1 with the extra chocolate dipped strawberries.
refrigerate uneaten portions.
Party size amount of strawberries. halve the amount of strawberries and chocolate if required.