For the white chocolate soup:
gms white chocolate
slices fresh pineapple
Baking isn’t easy for everyone, this dessert will make you feel like the Queen of pastry!
This is a traditional recipe for a sponge cake, widely used in Europe. Individual portions of sponge cake are served with a lovely silky white chocolate soup. The soup can be poured at the table, with a nice small cream jar, as guests enjoy the surprise factor.
This recipe involves two steps:
1. The sponge cake
2. The white chocolate soup
To make the sponge cake:
Separate the egg whites from the yolks and mix the yolks with the sugar in a bain-marie, until the sugar has melted. Add the flour and mix well.
In a separate bowl, beat the egg whites until they form peaks, and fold them into the yolk mixture.
Now preheat the oven to 180°C and grease some individual ramekins with Noor Oil. Pour cake batter in to the greased ramekins and bake for 20 minutes.
For the white chocolate sauce:
Bring the cream to boil. Remove it from the heat and add the grated white chocolate, stirring it vigorously till it dissolves.
Finally, grill the pineapple slices in a grill pan brushed with some Noor Oil.
Serve the cakes in individual soup bowls, with a pineapple on top, and pour the chocolate soup around it. Enjoy!
The soup can be served in a nice small cream jar and can be poured on the cake at the table. This brings an element of drama to the dinner table!