Chocolate Sponge Cake With Honey Caramel Mascarpone And Figs Recipe

Fresh figs add wow factor to this decadent chocolate sponge cake layered with honey caramel mascarpone.

The ingredient of Chocolate Sponge Cake With Honey Caramel Mascarpone And Figs Recipe

• 6 eggs
• 155g 3 4 cup caster sugar
• 60ml 1 4 cup honey
• 1 teaspoon vanilla extract
• 115g 3 4 cup self raising flour
• 50g 1 3 cup cornflour
• 35g 1 3 cup dark cocoa powder
• 3 teaspoons ground cinnamon
• 2 1 2 teaspoons ground ginger
• 50g butter melted cooled
• 60g dark chocolate 70 cocoa chopped
• 2 tablespoons brandy
• 3 large figs
• 400g mascarpone
• 180ml 3 4 cup thickened cream
• 160ml 2 3 cup honey
• 1 2 teaspoon sea salt
• 160ml 2 3 cup thickened cream

The Instruction of chocolate sponge cake with honey caramel mascarpone and figs recipe

• preheat oven to 180c 160c fan forced grease base and sides of two 18 5cm round cake pans and line with baking paper
• place eggs sugar honey and vanilla in the bowl of an electric mixer fitted with whisk attachment whisk for 8 10 minutes or until thick and tripled in volume sift flours cocoa cinnamon and ginger together twice to aerate sift flour mixture over egg mixture and use a balloon whisk to fold until almost combined add butter and fold until just combined divideu00a0among prepared pans bake for 28 30u00a0minutes or until cakes spring back when lightly touched set aside for 10u00a0minutes to cool in pans before transferring to a wire rack to cool completely
• meanwhile to make the honey caramel place honey and salt in a small saucepan over medium heat bring to the boil reduce heat to low boil swirling pan occasionally for 4 minutes or until dark golden remove from heat and allow bubbles to subside stir in cream return to low heat and simmer for 2 minutes or until thickened slightly
• place chocolate in a heatproof bowl pour 1 3 cup of the hot honey caramel over the chocolate set aside for 2 minutes stir until melted and smooth stir in 1 tablespoon of the brandy set aside to thicken slightly
• combine remaining brandy and 1 1 2 tablespoons ofu00a0the honey caramel in a small bowl set aside set aside remaining honey caramel tou00a0cool completely finely chop 1 of the figs cut remaining into wedges cut each cake in half horizontally and trim tops if necessary
• beat mascarpone and cream on low until just combined slowly add remaining honey caramel and beat on medium until mixture thickens slightly be careful not to overbeat
• to assemble place the base of 1 cake on au00a0serving plate drizzle over one third of theu00a0brandy honey caramel mixture top withu00a0one third of the chopped fig spreadu00a0with one third of the mascarpone mixture repeat layering with remaining cake brandy honey caramel fig and mascarpone mixture finishing with the remaining cake top top with chocolate ganache allowing mixture tou00a0drip down side top with fig wedges

Nutritions of Chocolate Sponge Cake With Honey Caramel Mascarpone And Figs Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a