Profiterole Chocolate Drip Cake
8
10 min
20 min
Ingredients
For the Profiteroles:
- 120g Stork Tub
- 120g water
- 120g milk
- Pinch salt
- 1 tbsp sugar
- 140g plain flour
- 220g fresh eggs
For the rest:
- x4 16cm chocolate sponges
- x3 280ml Elmlea Double Cream
- 3 heaped tbsp dark chocolate
- 2 tbsp icing sugar
- 150g homemade berry jam
- 250g Novi Fondente Melting Chocolate
- 50g toasted hazelnuts, crushed
- small meringue kisses to decorate
Method
- Make the profiteroles by melting together the margarine, water, milk, salt and sugar. Stir in flour and cook together for 1 minute.
- Transfer into a bowl of an electric mixer and gradually mix in the eggs, a little at a time to form a soft mixture.
- Pipe the profiteroles on baking sheets lined with non-stick paper and bake at 170⁰C for 20 – 25 minutes.
- Meanwhile, whip together the cream, cocoa and icing sugar to stiff peaks. Sandwich the 4 sponges together using the homemade am and chocolate cream in layers.
- Seal the outside with a layer of cream giving it a ‘naked’ finish. Melt the chocolate and pour half over the cake, dripping over the edge decoratively.
- Fill the profiteroles with the remaining cream and dip in the remaining chocolate.
- Sprinkle with the crushed hazelnuts and place on top of the cake, stacking on top of each other. Fill any spaces with meringue kisses and allow to set.