Romantic Glazed Heart Sponge
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- ¾ cup Margarine (softened)
- ¾ cup caster sugar
- 1 cup self-rising flour (sifted)
- ⅓ cup cocoa powder
- 1 Tbsp Corn starch
- salt
- 3 large eggs
- 2 Tbsps kirsch
- 2 Tbsps Whole milk
- 1 cup canned Cherries (in syrup)
- 1 cup double cream
- 1 ⅔ cups Dark Chocolate chip
- ¼ cup liquid sugar
- 1 cup powdered sugar (sifted)
Preparation steps
1.
Preheat the oven to 180°C(160° fan)|350F|gas 4. Grease a large heart-shaped bundt tin with a little of the margarine. Beat together the margarine, caster sugar, flour, cocoa powder, cornflour, salt, and eggs in a large mixing bowl for 2 minutes.
2.
Beat in the Kirsch and milk and then fold through the cherries, reserving their syrup for the icing. Spoon the batter into the prepared tin and bake for 25-30 minutes until a cake tester comes out clean from its centre when inserted. Remove to a wire rack to cool.
3.
Bring the cream to the boil in a saucepan set over a moderate heat. Remove it from the heat and add the chocolate chips, leaving them to sit for 2-3 minutes before stirring until smooth. Beat in the liquid glucose until the ganache is glossy.
4.
Turn out the cake once cool and trim the top flat with a serrated knife. Invert it onto a wire rack and pour over the ganache, spreading it out evenly if needed, and leaving it to set. Gently warm 75 ml of the reserved cherry syrup in a small saucepan, whisking in the icing until smooth and pourable. Drizzle it over the set ganache before serving.
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