Soft Chocolate Sponge Cake with Praline Crunch
Soft chocolate sponge and praline crunch are basic recipes used in mousse cakes, such as the triple chocolate mousse cake.
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INGREDIENTS
Soft chocolate sponge cake
- For 2 bases of 24 cm (9.4 inches) or one 24 cm (9.4 inches) base and a 29x10 cm (11.4x3.9 inches) board for a yule log .
- 4 eggs
- 120 g (4.2 oz) powdered sugar
- 80 g (2.8 oz) butter
- 80 g (2.8 oz) honey
- 20 g (0.7 oz) unsweetened cocoa powder
- 140 g (4.5 oz) flour
- 70 g (2.5 oz) almond flour
- 140 ml (4.5 oz) heavy cream
- 60 g (2 oz) dark chocolate (61-72%)
- 8 g (0.3 oz) baking powder
Praline crunch
- For a 20 to 24 cm( 7.9 to 9.4 inches) mold or a log cake board of 29 cm by 10 cm (11.4 x 3.9 inches).
- 100 g (3.5 oz) praline paste
- 47 g (1.7 oz) plain feuilletine or crêpes gavotte
- 34 g (1.3 oz) milk chocolate
PREPARATION
Soft chocolate sponge cake
- Preheat the oven to 180°C (350°F).
- Melt the chocolate using a double boiler or in the microwave. Melt the butter.
- Whisk the eggs with the sugar and honey.
- Add the sifted powders together. Mix well and add the cream, warm butter, and melted chocolate. Mix gradually as you go.
- Spread it onto a buttered baking sheet lined with parchment paper. Bake for about 15 minutes.
- Once cooled, cut a base to the size of the log or your cake ring.
- Spread the praline crunch on top and let it set in the refrigerator.
Praline crunch
- Melt the chocolate using a double boiler or in the microwave.
- Add the praline paste and mix well. Remove from heat and add the feuilletine. Mix well and spread onto the sponge cake using a spatula or the back of a spoon.
- Allow to set in the fridge or freezer before using in your dessert.
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