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Recipe: Dark Chocolate Sponge Cakes with Blueberry Sauce

Sponge cake is light and airy but still very satisfying as a sweet treat.  The trick is to make pre-portioned amounts so you don’t go overboard and indulge too much!  I like to prepare these cakes with blueberry sauce, but I’ve also made them with strawberry sauce or lemon curd.  For a nice presentation, slice each individually (see the photo) and layer the blueberry sauce in between!

Dark Chocolate Sponge Cakes with Blueberry Sauce

Makes 12 cakes

  • 2 tablespoons milk
  • 1 tablespoon butter
  • 4 eggs
  • 1 ¼ cup sugar (plus 1 tablespoon)
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup dark cocoa powder (unsweetened)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • 12 ounces frozen blueberries, thawed
  • Powdered sugar and mint for garnish

Preheat the oven to 350°F. In a small saucepan, heat the milk and 2 tablespoons butter together. Using an immersion blender with a whip attachment or an electric mixer, beat the eggs and 1 cup of sugar on medium speed or until the mixture triples in volume.  Continue beating the mixture on low and add the milk/butter mixture.  Sift the flour, cocoa powder, baking powder and salt together and then fold it into the egg mixture, with long, smooth motions until there are no lumps. Go slowly if you need to!  Use a cooking spray to grease the pan and sprinkle the muffin cups with sugar.  Pour the batter into the tin and bake for about 20 minutes or until the cake springs back when you touch it.

While the cupcakes cook, combine the blueberries and ¼ cup sugar in a medium sauce pan over medium heat.  Cover and bring to a boil.  Remove lid and cook for about 10-15 minutes or until the mixture is thick and syrupy.  Remember, it’ll thicken more when it cools!

Remove the cakes form the oven, let cool for about 2 minutes and then remove them from the tin.  When they’re cool enough to handle, assemble the layers and sprinkle  with powdered sugar.


128 calories ∣ 12 calories from fat ∣ 1 g fat ∣ 1 g saturated fat ∣ 30 g carbs ∣ 2 g fiber ∣ 1 g protein ∣ Manganese

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