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Chocolate and Vanilla Sponge Bites
Ingredients
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For the Squares:
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175 gram (6 ounce) soft butter
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175 gram (6 ounce) caster sugar
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5 large eggs, separated
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100 gram (4 ounce) ground almonds
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175 gram (6 ounce) dark chocolate, roughly grated
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1 tablespoons rum
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For the Icing:
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100 gram (4 ounce) milk chocolate
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2 tablespoons double cream
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1 Vanilla Pod
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mini eggs to decorate
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Instructions
- 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
- 2 Cream together the butter and sugar. In a separate bowl beat the egg yolks together and add them to the mixture.
- 3 Add the ground almonds and grated chocolate to the mixture and fold in. Whisk the egg whites until they form soft peaks, then fold into the mixture.
- 4 Ensure all the ingredients are well combined into the mixture then pour into an 8 inch square baking tin that has been greased and lined with baking parchment.
- 5 Bake in the centre of the oven for 40-50 minutes until springy in the centre. Remove and allow to cool in the tin before carefully loosening the edges and turning the tin upside down to remove the cake.
- 6 Turn the cake the right way up and lightly prick the surface all over with a fork. Drizzle over the rum.
- 7 To make the icing, melt the chocolate in a bowl over a pan of lightly simmering water. Separate the vanilla seeds from the pod by splitting the Vanilla Pod in half lengthways with a knife and running the edge of the knife down the pod to remove the seeds. Add these to the melted chocolate together with the cream and stir well.
- 8 Spread the cake with the chocolate icing and decorate with mini eggs. When the icing has set cut the cake into squares.
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