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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

  1. Whisk the egg yolks, egg whites and sugar together on a stand mixer for 20 minutes.
  2. Sieve the cocoa powder and flour together.
  3. Gently fold the dry ingredients into the egg mixture before placing into a piping bag.
  4. 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

  1. Place the cream and sugar in a mixing bowl and whisk to a medium-firm consistency.

 

GARNISH

  1. To finish, take the stems of the strawberries and slice them, place the sieved icing sugar on top and stir it through.
  2. Tear up pieces of the sponge. Scatter the strawberries on top with dollops of the cream topping. Dust with icing sugar just before serving.

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