45 min

Easter Sponge cake with dark chocolate and red berries

Name: Easter Sponge cake with dark chocolate and red berries
Cook time: 45 min
Yield: 4
Ingredients: x 5.00 eggs; 150.00 g sugar; 150.00 g flour; 250.00 g chopped Dark Chocolate Cooking Bars; 125.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO; red berry jam of your choice; About 200 g of fresh berries; 1 tbsp icing sugar

This dead simple red berries and dark chocolate sponge cake features French jam for a fancy Easter time! Expert bakers recommend trying a slice with crème fraiche or fromage blanc for love at first bite

Ingrédients Pour

eggs x 5
sugar 150 g
flour 150 g
Produits sucrés

Tablette de chocolat noir à pâtisser

250 g chopped Voir la fiche
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

125 g Voir la fiche
red berry jam of your choice
About 200 g of fresh berries
1 tbsp icing sugar

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Préparation

Bake the sponge cake: Preheat the oven to 180°C (350°F). Beat the eggs with sugar until it has tripled in volume, about 10 minutes. With a spatula, gently fold the flour in the egg-sugar mix. Add the batter to a buttered mould. Bake in the oven for about 30 minutes, or until your pointed knife comes out clean.

Prepare the chocolate ganache: place the chopped dark chocolate in a bowl. In a saucepan on low heat, boil the crème fraîche with a tablespoon of sugar, then pour on top of the chocolate and wait a few minutes before stirring to obtain a smooth ganache.