Halfpipe Sponge with Nuts
- 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
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Grease a 12” yule log mould with cooking spray.
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.
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.
Spoon the batter into the mould and bake for 18-25 minutes until a cake tester comes out clean from its centre.
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.
When the cake is cool, prepare the garnish by combining the chocolate and glucose syrup in a small heatproof bowl.
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.
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.