After a show-stopping dessert when entertaining? Look no further than these easy cherry sponge cakes. Drizzled with a luscious chocolate sauce, they will just melt in your mouth.
Makes66
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 1 hour chilling, 5 mins standing, 20 mins cooling & 10 mins setting time
+ 1 hour chilling, 5 mins standing, 20 mins cooling & 10 mins setting time
Ingredients
1 1/2 cups frozen pitted cherries, thawed
1 tsp vanilla bean paste
3/4 cup (165g) caster sugar
1 tbs lemon juice
1 tbs kirsch (optional)
1/3 cup (80ml) pouring (pure) cream
120g white chocolate, chopped
450g Coles Unfilled Double Sponge Cake
2 tbs white sugar
3 fresh cherries, halved, pitted
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Method
Step 1
Pat thawed cherries dry with paper towel. Place in a medium saucepan with the vanilla and caster sugar. Place over medium heat. Cook for 2 mins or until the sugar dissolves. Reduce heat to low. Cook for 5 mins, stirring occasionally, or until the mixture thickens slightly. Add the lemon juice and kirsch, if using. Cook for a further 2 mins. Reserve 2 tbs of the cherry mixture in a small bowl. Place remaining cherry mixture in the fridge for 1 hour or until mixture thickens.
Step 2
Place the cream and reserved cherry mixture in a small saucepan over medium heat. Bring just to the boil. Remove from heat. Add chocolate. Set aside, without stirring, for 5 mins or until chocolate melts. Stir until well combined. Strain through a fine sieve into a bowl. Discard the solids. Set aside for 20 mins to cool completely.
Step 3
Place the sponge cakes on a clean work surface. Use a 6cm-diameter round pastry cutter to cut 12 discs from the cakes.
Step 4
Place 6 cake discs on a large serving platter. Spoon over the chilled cherry mixture. Top with the remaining 6 cake discs and press down gently. Spoon over the chocolate mixture, allowing it to drip down the sides. Set aside for 10 mins or until set.
Step 5
Place white sugar in a small bowl. Dip the cut side of fresh cherry in the sugar. Arrange on the cakes.
Prep time10 mins10 minutes, + 1 hour chilling, 5 mins standing, 20 mins cooling & 10 mins setting time
+ 1 hour chilling, 5 mins standing, 20 mins cooling & 10 mins setting time
Ingredients
1 1/2 cups frozen pitted cherries, thawed
1 tsp vanilla bean paste
3/4 cup (165g) caster sugar
1 tbs lemon juice
1 tbs kirsch (optional)
1/3 cup (80ml) pouring (pure) cream
120g white chocolate, chopped
450g Coles Unfilled Double Sponge Cake
2 tbs white sugar
3 fresh cherries, halved, pitted
Description
After a show-stopping dessert when entertaining? Look no further than these easy cherry sponge cakes. Drizzled with a luscious chocolate sauce, they will just melt in your mouth.
Method
Step 1
Pat thawed cherries dry with paper towel. Place in a medium saucepan with the vanilla and caster sugar. Place over medium heat. Cook for 2 mins or until the sugar dissolves. Reduce heat to low. Cook for 5 mins, stirring occasionally, or until the mixture thickens slightly. Add the lemon juice and kirsch, if using. Cook for a further 2 mins. Reserve 2 tbs of the cherry mixture in a small bowl. Place remaining cherry mixture in the fridge for 1 hour or until mixture thickens.
Step 2
Place the cream and reserved cherry mixture in a small saucepan over medium heat. Bring just to the boil. Remove from heat. Add chocolate. Set aside, without stirring, for 5 mins or until chocolate melts. Stir until well combined. Strain through a fine sieve into a bowl. Discard the solids. Set aside for 20 mins to cool completely.
Step 3
Place the sponge cakes on a clean work surface. Use a 6cm-diameter round pastry cutter to cut 12 discs from the cakes.
Step 4
Place 6 cake discs on a large serving platter. Spoon over the chilled cherry mixture. Top with the remaining 6 cake discs and press down gently. Spoon over the chocolate mixture, allowing it to drip down the sides. Set aside for 10 mins or until set.
Step 5
Place white sugar in a small bowl. Dip the cut side of fresh cherry in the sugar. Arrange on the cakes.
