Chocolate Sponge Cake with Fresh Fruit
Chocolate Sponge Cake with Fresh Fruit
This unique mixture of chocolate and fruit is a perfect dessert for any season.
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45 min
Prep Time
1 hr 35 min
Total Time
12
servings Ingredients
Cake
1 cup powdered sugar
4 large Land O Lakes® Eggs, room temperature
1 large Land O Lakes® Egg (yolk only), room temperature
12 cup all-purpose flour
14 cup Dutch process unsweetened cocoa
18 teaspoon salt
2 tablespoons Land O Lakes® Butter, melted
Topping
1 pint strawberries, hulled, cut in half
1 kiwifruit, peeled, sliced 1/8-inch, cut in half
12 cup fresh blueberries
12 cup fresh raspberries
1 (10-ounce) jar apple jelly, melted
How to make
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STEP 1
Heat oven to 375°F. Grease and flour 10-inch tart pan with removable bottom. Place pan on baking sheet. Set aside.
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STEP 2
Combine powdered sugar, eggs, egg yolk and creme de cacao in bowl. Beat at high speed 5-8 minutes or until mixture is very thick and double in volume. (Mixture should be light yellow and consistency of soft whipped cream.)
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STEP 3
Stir together flour, cocoa and salt in another bowl. Gently stir flour mixture into egg mixture, 1/4 cup at a time, just until flour mixture is combined. Gently stir melted butter into batter.
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STEP 4
Gently spoon batter into prepared pan. Bake for 20-23 minutes or until toothpick inserted in center comes out clean. Cool completely.
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STEP 5
To serve, decoratively arrange fresh fruit on top of cake. Drizzle melted jelly over top of cake and fruit.
190 Calories
5 Fat (g)
95 Cholesterol (mg)
80 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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