Crème:200 g dark chocolate block
2 packs Soyatoo! soy whip
4 tbsp. Spanish brandy
3 sachets cream stiffener
1 pinch salt
2 sachets vanilla sugar
Sponge:4 eggs
125 g sugar
1 sachet vanilla sugar
60 g flour
60 g starch
1 tsp. baking powder
grease and baking paper for the oven tray |
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1. Use a peeler to make about 2 tbsp. chocolate flakes from the chocolate block for decorating.
2. Chip the rest of the dark chocolate, stir into a pack of Soyatoo! cream and bring to the boil. Stir in the brandy. Allow to cool, then refrigerate over night.
3. Separate the eggs for the sponge. Whip the eggs till stiff. Sprinkle in the sugar and vanilla sugar. Fold in the egg yolks.
4. Sift the flour, starch and baking powder into the mixture and fold in.
5. Lightly grease an oven tray and cover with baking paper. Spread the sponge mixture evenly on the paper. Bake in a preheated oven at 200°;C for about 13 minutes.
6. Turn onto a damp tea towel. Remove the paper, allow to cool. Cut into three strips.
7. Whip the rest of the cream until half firm. Pour in the cream stiffener, salt and vanilla sugar. Whip until stiff.
8. Whip the chilled chocolate cream. Fold in the cream.
9. Put a little aside in a piping bag. Spread two pieces of sponge with about a third of the chocolate cream each and place on top of each other.
10. Place the third piece of sponge on top. Spread with the rest of the crème.
11. Decorate with crème rosettes and chocolate flakes. |
