Chocolate sheet cake
A dessert that all generations love, this chocolate sponge is topped with soft cheese and chocolate icing. Quick and simple, but a divine teatime treat
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 6eggs, whites and yolks separated
- 6tbsp icing sugar
- 6tbsp plain flour
- ½tsp baking powder
- 4tbsp cocoa powder
- 6tbsp sunflower oil
- 250g butter, softened
- 500g soft cheese
- 150g icing sugar, or more to taste
- 100g dark chocolate
- 100g butter
Instructions
Step 1
Heat the oven to 170C/150C fan/gas 3 and line a 20x30cm rectangular cake tin with baking parchment.Step 2
Beat the egg yolks with the icing sugar and then gradually beat in 5 tbsp of hot water.Step 3
Mix all the dry ingredients and add them to the egg yolks a tablespoon at a time, alternating with the oil. Whisk the egg whites to stiff peaks and gently fold in to the cake mix.Step 4
Pour the batter into the tin and bake for 15-20 mins, or until a skewer inserted into the centre comes out clean. Leave to cool.Step 5
For the cream, beat the butter, soft cheese and sugar until smooth and spread it evenly over the cooled sponge.Step 6
For the icing, melt the chocolate with butter in a heatproof bowl over a pan of just-boiling water, making sure the bowl doesn’t touch the water. Pour the icing over the surface of the cream. Let it set in the fridge for at least 2 hours before serving. This recipe has been provided by Apetit Online and not been re-tested by us.