Chocolate Sponge Cake With Fresh Fruit
This unique mixture of chocolate and fruit is a perfect dessert for any season.
1 cup powdered sugar
4 eggs, room temperature
1 egg yolk, room temperature
1 tablespoon creme de cacao*
1/2 cup all-purpose flour
1/4 cup Dutch process unsweetened cocoa
1/8 teaspoon salt
1 pint strawberries, hulled, cut in half
1 kiwifruit, peeled, sliced 1/8-inch, cut in half
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 (10-ounce) jar apple jelly, melted
Heat oven to 375°F. Grease and flour 10-inch tart pan with removable bottom. Place pan on baking sheet. Set aside.
Combine powdered sugar, eggs, egg yolk and creme de cacao in large bowl. Beat at high speed until mixture is very thick and double in volume (5 to 8 minutes). (Mixture should be light yellow and consistency of soft whipped cream.)
Stir together flour, cocoa and salt in medium bowl. Gently stir flour mixture into egg mixture by hand, 1/4 cup at a time, just until flour mixture disappears. Gently stir melted butter into batter.
Gently spoon batter into prepared pan. Bake for 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely.
To serve, decoratively arrange fresh fruit on top of cake. Drizzle melted jelly over top of cake and fruit.
*Substitute 1 teaspoon vanilla.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #6829©1995Land O'Lakes, Inc.