Ingredients
CHOCOLATE SPONGE
80 g egg yolks
120 g egg whites
6 g cocoa powder
35 g plain flour
80 g caster sugar
WHIPPING CREAM TOPPING
150 ml whipping cream
20 g caster sugar
GARNISH
1 punnet strawberries, sliced
50 g pure icing sugar
Method
CHOCOLATE SPONGE
- Whisk the egg yolks, egg whites and sugar together on a stand mixer for 20 minutes.
- Sieve the cocoa powder and flour together.
- Gently fold the dry ingredients into the egg mixture before placing into a piping bag.
- Gently pierce 4 holes in the bottom of a paper cup, then ½ fill the cup with the sponge mixture. Microwave for 45 seconds. Turn the cup upside down to cool.
WHIPPING CREAM TOPPING
- Place the cream and sugar in a mixing bowl and whisk to a medium-firm consistency.
GARNISH
- To finish, take the stems of the strawberries and slice them, place the sieved icing sugar on top and stir it through.
- Tear up pieces of the sponge. Scatter the strawberries on top with dollops of the cream topping. Dust with icing sugar just before serving.