A chocolatey Christmas-time sponge cake with a creamy center.
Ingredients
2 EA eggs
2.5 OZ / 75 G sugar
1 EA vanilla pod
2 OZ / 60 G cake flour
1 TSP baking powder
2 TBSP icing sugar
2 TBSP cocoa powder
7 OZ / 200 ML cream
3.5 OZ / 100 G cream cheese
2 OZ / 50 G praline paste
14 OZ / 400 G chocolate frosting
Directions
Preheat your oven to 180°C / 360°F.
Slice your vanilla pods in half, then scrape out the seeds. Add half to the mixing bowl, then reserve the other half for later. Add your eggs to the mixing bowl along with your sugar. Whip the eggs with the butterfly whisk inserted for 4 minutes / speed 4. Scrape down the sides of the mixing bowl.
Add your baking powder, cocoa powder and flour to the mixing bowl and mix again for 20 seconds / speed 2 / stir. Line a baking sheet with parchment paper, then spread the batter mix thinly across the sheet pan. Bake for 15 minutes till cooked at 180°C. Allow the cake to cool at room temperature. Wash and clean out the mixing bowl.
Add your cream to the mixing bowl along with the remaining vanilla and icing sugar. Whip your cream with the butterfly whisk inserted for 1 minute 30 seconds / speed 4. Scrape down the sides of the mixing bowl.
Add your praline paste and cream cheese to your mixing bowl. Mix again for 30 seconds / speed 4.
Turn your sponge upside down and remove the baking parchment carefully. Once released, add it back to the paper. In the center, add your cream mixture, then roll up the sponge. Use the paper to help you roll.
TIP: Sprinkle the cake with cocoa powder before unmolding.
Make sure your frosting is at room temperature and workable, then spread it over the cake evenly. Use a fork to scrape down the cake to form log marks. Allow to set.
Enjoy your dessert! Garnish with some cranberries and rosemary, finishing off with a dusting of powdered sugar.
