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 South African - Chocolate Hot Milk Sponge
adapted from South African Gourmet Food and Wine by Rosen & Loon
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Description
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Ingredients
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- 1 1/4 Cups Flour
- 1/3 Cup Cocoa
- 1 Pinch Salt
- 2 Teaspoons Baking Powder
- 5 Medium Eggs
- 1 1/4 Cups Sugar
- 2 Tablespoons Olive Oil
- 1 Teaspoon Vanilla
- 1 Ounce Dark Chocolate -- Melted
- 1/2 Cup Milk
- 4 Ounces Butter
- *** Chocolate Cream Filling -- ***
- 1 Cup Cream
- 2 Tablespoons Powdered Sugar
- 2 Tablespoons Hershey's Liquid Chocolate
- 1 Tablespoon Cocoa
- 1 Teaspoon Vanilla
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Directions
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Sift flour, cocoa, salt and baking powder. Set aside. Beat eggs and sugar until thick and creamy. Add oil and vanilla. Beat 5 minutes. Add chocolate. Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Add alternately to the egg mixture with sifted dry ingredients. Pour into 2 9 inch floured pans and bake at 350 for 15-20 minutes. Cool and fill and frost as desired.
Filling instructions
Beat all ingredients until spreading consistency. Decorate with white chocolate shavings.
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Serves
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10
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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