CHOCO-SHORTCAKE　DESSERT Japanese Chocolate “Shortcake” Dessert

September 26, 2007 Japanese style chocolate “shortcake” dessert. For topping, you can use ready-made whipped cream. Try using both plain and chocolate creams for a delightful white and brown effect. To make it more colorful, garnish the dessert with strawberries and/or herbs.

●Preparation Tip ●Cocoa Sponge Photo #1 Photo #2 Melt butter over low heat or by double boiling. Combine eggs and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat the mixture. When the mixture becomes lukewarm, remove the bowl from the heat and beat until creamy and heavy. (Photo #1) Add the sifted dry ingredients and mix lightly. Then stir in the melted butter and blend until smooth. (Photo #2) Fill a baking pan with the batter to a depth of 2cm. Bake in a preheated oven at 180 °C (365 °F) for 15 minutes until brown. ●Finish Photo #1 Photo #2 Mix syrup and rum. Melt chocolate over low heat or by double boiling. Add the melted chocolate to whipping cream and beat lightly. (Photo #1) Cut the sponge into 2cm cubes. (Photo #2) Place the sponge cubes in a glass or a bowl. Sprinkle with the syrup mixture. Pipe the whipped cream on top and sprinkle with cocoa powder as in the top photo. Servings per Recipe Calories per Serving Ready In 5  one 18cm square baking mold  0kcal 90 minutes Cocoa Sponge whole egg 100g  sugar 80g  cake flour 40g  cocoa powder 20g  butter 20g  【Preparation】 - Sift together flour and cocoa powder. Finish sugar syrup 50g  rum 40g  whipping cream 100g  chocolate 20g