Sponge cake in chocolate sauce
6 servings
80 minutes
Chocolate sauce biscuit pastry is a delicate treat where airy biscuit is soaked in aromatic chocolate sauce and garnished with coconut flakes. This dessert resembles European sweets but has its unique style. The biscuit is made with vanilla sugar, giving it a subtle sweet aroma. The cocoa and dark chocolate-based sauce creates a rich flavor that perfectly complements the soft texture of the pastry. Coconut flakes add a light crunchiness and make the dessert especially appetizing. This dessert is perfect for both family tea time and festive tables, delighting with its simplicity and elegance.
1
Biscuit: put eggs, sugar, and vanilla sugar in a bowl and beat at high speed with a mixer for 3 minutes.
- Chicken egg: 3 pieces
- Sugar: 50 g
- Vanilla sugar: to taste
2
Add milk and whip at high speed with a mixer for 3 minutes.
- Milk: 125 ml
3
Add milk, vegetable oil, baking powder, and flour.
- Milk: 125 ml
- Vegetable oil: 100 ml
- Baking powder (raising agent): 0.5 tablespoon
- Wheat flour: 250 g
4
Mix with a mixer until smooth.
5
Pour into a mold lined with oiled paper.
6
Bake at 180°C for 30 minutes. Let it cool slightly.
7
Turn over, remove the paper.
8
Sauce: combine milk, sugar, cocoa, and chocolate in a small saucepan and bring to a boil.
- Milk: 125 ml
- Sugar: 50 g
- Cocoa powder: 1 tablespoon
- Dark chocolate: 50 g
9
Cool to room temperature (the sauce should be liquid).
10
Cut the cooled biscuit into 16 cubes.
11
Trim the edges thinly.
12
Dip all 4 sides in the sauce. Hold each side for 15 seconds or longer if you want it to soak better.
13
Let it drain a little and...
14
Dip on all four sides in coconut flakes.
- Desiccated coconut: to taste
15
Place at the bottom, lightly coat the top with sauce and sprinkle with shavings.
- Desiccated coconut: to taste
