Halfpipe Sponge with Nuts
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
8
- For the sponge cake
- ⅔ cup all-purpose flour
- 2 ½ Tbsps cocoa powder
- ½ cup golden caster sugar
- ½ cup sunflower oil
- 0.333 cup good-quality Dark chocolate (chopped)
- ½ cup Walnut
- 2 large eggs
- 1 ½ tsps Baking powder
- 1 tsp vanilla extract
- salt
- To garnish
- ⅔ cup good-quality Dark chocolate (chopped)
- 1 tsp Glucose syrup
- 4 Walnut
Preparation steps
1.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Grease a 12” yule log mould with cooking spray.
2.
Blitz the walnuts in a food processor until very fine. Transfer to a mixing bowl and sift in the flour, cocoa powder, baking powder and salt.
3.
Stir well, then add the remaining ingredients for the cake and beat with an electric mixer for a couple of minutes until smooth, scraping down the sides from time to time.
4.
Spoon the batter into the mould and bake for 18-25 minutes until a cake tester comes out clean from its centre.
5.
Remove from the oven when ready and let the cake cool in its mould for 10 minutes before turning out onto a wire rack to finish cooling.
6.
When the cake is cool, prepare the garnish by combining the chocolate and glucose syrup in a small heatproof bowl.
7.
Set the bowl on top of a saucepan of gently simmering water, stirring occasionally, until melted and smooth. Remove the bowl from the heat and let it cool for a few minutes.
8.
Place the cake with the flat side down on a serving plate and pour the melted chocolate along its spine. Garnish with the 4 walnut halves in a row on top before serving.
