Mexican Dessert Recipes
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Hot Orange and Mexican Chocolate Sponge Cake Recipe
This unusual chocolate sponge cake recipe combines a hot orange flavored sponge cake with a warm sauce made from Mexican chocolate, cream, orange liqueur and more. If you cannot get Mexican chocolate, you can use bittersweet chocolate and a little ground cinnamon for a very similar flavor. This dessert is rich, full-flavored, and perfect for a fall or winter dinner, when you fancy something warming and comforting.
There are also chocolate sponge cakes, which are served chilled and other kinds of sponges filled with ingredients like fresh cream and strawberries or strawberry jam, but this warm sponge cake is also amazing. Serve this orange chocolate sponge cake recipe hot for the best results. It is great as a late afternoon treat or as a Mexican dessert recipe after any kind of dinner.
You can use as much marmalade in the sponge cakes as you want. The more you add, the stronger the orange flavor will be. Chocolate and orange are combined in many dessert recipes because the fruitiness goes so well with the indulgent chocolate texture and flavor and this orange chocolate sponge cake recipe is a great way to combine these amazing flavors.
Orange Sponge Cake with a Mexican Chocolate Sauce
Ingredients -
3 ½ oz self rising flour
3 ½ oz softened unsalted butter, plus more for greasing
3 ½ oz golden sugar
Zest from 1 orange
½ teaspoon baking powder
4 teaspoons orange marmalade
2 eggs
1 tablespoon slivered almonds
For the Chocolate Sauce:
7 oz chopped Mexican chocolate
¼ cup white sugar
½ cup whipping cream
1 tablespoon butter
1 ½ tablespoon orange liqueur
2 ½ tablespoons light corn syrup
Preparation:
Beat the flour, butter, golden sugar, orange, baking powder, and eggs with an electric whisk until the mixture is fluffy and light.
Grease 4 pudding basins with butter and line each one with a parchment paper disk.
Put a teaspoon of marmalade into each one, then top ⅔ full with the sponge batter.
Cover each one with aluminum foil and steam in a steamer for 50 minutes or until springy and light to the touch.
To make the sauce, stir the chocolate, sugar, cream, butter, orange liqueur, and corn syrup in a pan over a low to moderate heat for 5 minutes or until smooth.
Turn the puddings out on to warm serving plates and pour the chocolate sauce over the top.
Sprinkle the almonds over the desserts and serve right away.
(Serves 4)
Photo Description:
This chocolate sponge cake recipe looks really delicious and the warm chocolate sauce drizzles attractively over the marmalade and orange-flavored sponge cake. The almonds are a great topping and this is one of the more unusual Mexican dessert recipes. You will love the pairing of chocolate and orange and this chocolate sponge cake will appeal to the whole family. You can add more marmalade to the sponge recipe if you like or smear some around the inside of the cups before adding the sponge batter, for a more stripy orange look like in the picture.
