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Home Rice Noodle With Vegetable Stock

Chocolate and coconut sponge cakes Recipe

Ingredients

How to make it

  • 1. Preheat oven to 180C/160C fan-forced Grease two 9-hole friend pans
  • 2. Beat eggs in small bowl with electric mixer about 8 minutes or until thick and creamy. Beat in sugar, a tablespoon at a time, until dissolved. Transfer mixture to large bowl Fold in sifted flour and cocoa, then butter and the hot water.
  • 3. Divide mixture among pan holes. Bake about 12 minutes or until cakes spring back when touched lightly. Yum cakes, top-side up, onto wire rack to cool.
  • 4. Meanewhile, make chocolate ganache.
  • 5. Beat cream and extra sugar in small bowl with electric mixer until cakes soft peaks form. Cut cooled cakes in half. Spread bases with cream; replace tops.
  • 6. Spread chocolate ganache over cakes then sprinkle with coconut.
  • Chocolate ganache
  • Stir ingredients in small saucepan over heat until smooth. Cool to a spreading consistency.

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The Cook

jackkekempsey Melbourne, Victoria, AU

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