Ingredients
Chocolate Sponge (Yolk Mixture)
4 nos Egg Yolks
40 gm Corn Oil
54 gm Milk
13 gm GH Chocolate Emulco
67 gm Cake Flour (Sifted)
Meringue (Egg White Mixture)
4 nos Egg Whites
47 gm Sugar
Chocolate Cream Filling
100 gm Macreme Topping Cream (Non-dairy whipping cream)
3 gm GH Chocolate Emulco
+/- Dark Cherries (Canned or jarred, drained and chopped)
+/- Cherry Syrup (From the can/jar of cherries)
Directions
- Preheat oven to 160°C and line a baking tray with parchment paper. Separate egg whites and yolks.
- Whisk egg yolks, then mix in corn oil, milk, and chocolate emulco. Sift in cake flour and whisk until smooth.
- Beat egg whites until foamy, gradually add sugar, and whip to firm peaks.
- Fold ⅓ of the meringue into the yolk batter, then gently fold the mixture back into the remaining meringue until just combined.
- Pour batter into the prepared pan, tap to release air bubbles, and bake until done. Cool completely.
- Whip Macreme topping cream with chocolate emulco until stiff.
- Brush cooled sponge with cherry syrup, spread chocolate cream evenly, and sprinkle with chopped dark cherries.
