A sponge genoise cake that is filled with chocolate fudge, iced in chocolate and then rolled in chocolate sandwich cookie crumbs.
Prep Time 1hr30mins
Cook Time 22mins
Total Time 1hr52mins
Author Hostess At Heart
5large eggsat room temperature
1cup240 ml (225 gm) (8 oz) castor (superfine) sugar
1teaspoon5 ml vanilla extract
11/4cups300 ml (200 gm) (7 oz) cornstarch
11/2teaspoons8 gm baking powder
1tablespoon15 ml (15 gm) (1/2 oz) butter, melted (optional)
112-ounce bag semisweet chocolate chips
1/2teaspoonpure vanilla extract
31/4cups780 ml (400 gm) (14 oz) icing (powdered) sugar
1/3cup80 ml (40 gm) (1-1/3 oz) cocoa powder
1tablespoon15 gm (15 gm) (1/2 oz) butter, melted
1/2 to 3/4cup120 ml to 180 ml milk (I used leftover evaporated milk used in the filling)
Preheat the oven to 350 degrees F.
Prepare a 9x13 inch pan by spraying with non-stick cooking spray and then lining with parchment paper.
In a stand mixer, combine eggs, sugar and salt. Beat on high for 15 minutes.
While eggs are beating, sift the cornstarch and baking powder together at least 3 times.
After 15 minutes add vanilla to the egg mixture, and beat on high for another 5 minutes. The mixture should have at least tripled in size, be light in color and foamy.
Sift flour mixture over the egg mixture, and gently fold into the egg mixture using a whisk. If you are using butter, thoroughly fold it in now but lightly.
Spread mixture into your prepared pan and smooth out evenly.
Bake for 22-25 minutes. The sponge will rise quite a lot but then settle back down. Don’t open the oven door while baking.
When baked the sponge will have shrunk very slightly from the sides and should spring back
when pressed gently.
Remove the cake from the pan immediately, and keeping on the parchment paper, place on a cooling rack and allow to cool completely. It is best to let the cake stand in an airtight container overnight before continuing. It will make them easier to handle.
Prepare the chocolate filling by placing chocolate chips, sugar and salt in a medium bowl. Stir to mix.
Heat evaporated milk in a small pan until just simmering. Pour over chocolate chip mixture and allow to sit for 5 minutes or until melted. Whisk until smooth. Refrigerate until thickened but spreadable, 1 to 2 hours.
Prepare icing by sifting powdered sugar and cocoa together. Stir in butter and milk. Set the bowl over a pan of hot water. Stir until icing is smooth, adding more milk to thin the icing if needed.
To assemble, cut the sponge cake into 24 rectangular pieces – 6 across and 4 down. You can remove the crust edges if you want.
If filling, cut in half and apply filling. Put halves together again and dip in icing, allowing excess to drip off. Roll in coating immediately. Allow to dry on a cooling rack for two hours.
Store in an airtight covered container in the refrigerator or freezer.
Recipe provided by http://marcellinaincucina.blogspot.com/