Chocolate sponge cake with coconut and hazelnut drizzle
Light yet luscious chocolate sponge cake is the perfect dessert for a rich festive meal.
Hundreds of years ago, the practice among many aristocrats was to stuff themselves silly at a festive meal, and then lose the food – in ways I don’t care to write about – before continuing to gorge. In our modern world, that’s just not cool.
Today’s wise and educated food patron is all about portion control, lightening up, being health conscious and looking for healthier options for the foods they enjoy. And here’s where this awesome sponge cake comes in. With no oil and no flour, it’s light on the belly while still being decadent on your taste buds.
It’s certainly not your grandma’s sponge cake, and that’s only because you’ll never be able to make it as well as she did. But you can certainly try, and if you let her give you tips (and actually follow them), well, more power to you.
- 8 eggs, room temperature
- 1 1/4 cup sugar
- 5 tablespoons cocoa powder
- 2 1/2 tablespoon cornstarch
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons cocoa powder
- 2-3 tablespoon hot water
- 1 milk chocolate hazelnut bar, finely chopped
- 1/4 cup sweetened coconut flakes
Preheat oven to 350. Line a tube pan with parchment paper strips on the side (spread a dab of butter around the pan to help the parchment stick).
Separate eggs, placing whites in a stand mixer. Beat on high until soft peaks form. While beating, slowly pour in sugar. Beat just until whites are stiff.
Beat yolks, and add sugar, cocoa powder and cornstarch (you can sift the cocoa powder and cornstarch by pouring them through a fine mesh sieve). Beat until incorporated and smooth.
Slowly and gently fold yolk mixture into whites, and continue folding until thoroughly combined. Pour batter into prepared tube pan.
Bake for 60-70 minutes, or until toothpick inserted in center comes out clean.
Turn upside down on a wire rack and allow to cool for 20 - 30 minutes. Invert, and lift cake out holding the center tube. Remove parchment strips. Run a spatula along the bottom and center ring of the cake to loosen it. Carefully flip cake (separated from the bottom piece) over onto a large plate, and then invert again onto a wire rack to cool completely.
Mix all glaze ingredients until smooth and pourable.
Serve slices of sponge cake with a generous drizzle of chocolate glaze, coconut and chocolate hazelnut shavings.
Related Topics: Desserts