CHOCOLATE WALNUT SPONGE CAKE

  

INGREDIENTS: 


10 eggs
1 1/3 c. sugar
1/2 c. cake meal
1/4 c. potato starch
1/2 tsp. instant coffee
1 tsp. cocoa
1/4 c. orange juice
1 1/2 to 2 c. chopped walnuts
3 semi-sweet chocolate bars (1 1/2 oz. each)
1 tsp. grated orange rind

METHOD: 

Separate eggs. Beat yolks with 1 cup sugar. Sift dry ingredients. Add alternately with orange juice. Beat whites with a pinch of salt until almost stiff. Gradually add 1/3 cup sugar. Fold yolk mix into white mix. Fold in nuts, chocolate and rind. Bake ungreased tube pan at 325 degrees for 1 hour.

CHOCO LAVA CAKE

 Ingredients:

4 ounces(113 gms.) semi sweet chocolate chips or dark chocolate (i used bournville-rich cocoa)
½ cup butter
1 cup confectioner's sugar
2 eggs
2 egg yolks
6 tablespoons all purpose white flour

preparation:

1. PREHEAT oven to 425°F. Butter 6 molds or soufflé dishes. Place on baking sheet.

2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. YOU CAN ALSO MELT THIS IN A SMALL SAUCEPAN ON MEDIUM HEAT. Stir with wire whisk until chocolate is completely melted.

3. Stir in sugar until well blended.

4. Blend in eggs and egg yolks with wire whisk.

5. Stir in flour. Divide batter among prepared custard cups.

6. BAKE 7-9 mins.in high or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping or ice cream.

BASIC CHOCOLATE SPONGE CAKE

Ingredients:

Read more about it at www.cooks.com/rec/view/0,166,156182-227201,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 7 eggs, separated 2/3 c. plus 2 tbsp. sugar Pinch of salt 2 tsp. vanilla 1/3 c. plus 2 tbsp. sifted cocoa Method: Preheat oven to 350 degrees. Line jelly roll pan or cookie sheet with sides with foil, overlapping the ends. Grease and flour foil. Beat egg yolks and 2/3 cup sugar until thick and tripled in volume. Beat in vanilla. In clean, large bowl beat egg whites until foamy; add remaining 2 tablespoons sugar and pinch of salt. Beat until stiff peaks form. Fold 1/3 of whites into yolks to lighten. Sift cocoa over top of this mixture and fold in gently. Fold in remaining whites. Spread in prepared pan and bake 15 minutes.