Chocolate Sponge with Fresh Ginger – Gordon Ramsay

Chocolate Sponge with Fresh Ginger – Gordon Ramsay

July 28, 2019 100 By William Morgan


first off eggs sugar butter and when I say way out of the ingredients it does literally mean way out to the final gram 175 now 175 grams of sugar that’s 350 grams in total cream the butter and the sugar let’s get a delicious light sponge start carefully on slow speed only speed up as the butter and sugar really start to cream together keep that pretty nice to light and see how it’s changed color so important beginning eggs in the little whisk adding one egg at a time stops the mix from separating second oh you those women that’s what we’re looking for really nice sort of light airy a detection now a flavor the sponge little teaspoon of vanilla extract that perfumes the mix one teaspoon of baking powder that gives lightness 175 grams of flour and we have a civet a to get rid of any lumps and B to keep it really nice and fine 175 well I’m gonna beat that out we’re just gonna lightly fold that in now what I’m looking for is really nice and loose dough that’s looking a little bit too firm so just a little splash of milk a couple of tablespoons that relaxes the mixture down helps to create that nice almost dropping consistency sort of one yeah starting to drop taken on sticky loose bottom caked in briefly with butter then coated with flour to avoid the sponge sticking to give that a little shake we shall get over in now just get the back of the spatula make sure you got no Peaks on my sponge to make sure the sponge base nice and evenly tap the tin a few times to knock out any air pockets that might have formed in the mixture now into the oven bake for 30 to 35 minutes at 180 degrees as that’s cooking prepare the ginger cream for the center 300 mil of cream give that nice whisk whisking cream by hand gives you so much more control and it’s so easy to over whip cream on that nice light ginger cream in the center I don’t it grainy nothing worse when cream starts separate now let’s get into that 3/4 stage little stiff peaks I’ll stop that for two minutes fresh ginger now got a really nice large slice of ginger it smells incredible it’s so fragrant Ginger’s like sort of pina potato just take it all those little dark spots now get your grater again got grater you can chop the ginger really finely I’ve gone almost like a puree of ginger going through but the juice as well take your knife you just spread well I’ll taste it it’s fragrant it’s not sweet it’s got a really nice taste set that in the fridge [Music] smells incredible run a knife around the outside to ensure the cake doesn’t stick to the tin before turning it out yeah get your hands under shop and panel while your cake cools only like a really nice sweet chocolate coating pour 300 mils of double cream into a saucepan add two tablespoons of golden syrup to make the top nice and glossy then whisk chop this up really thinly so as it melts quickly 50 grams of butter that’s gonna give the chocolate a really nice shine all your cream mix it in give that a really good stir there’s a chocolate the butter melts it thickens like a shiny that is it’s so nice to finish it with something sweet on top topping done time to build your sponge cake look at the halfway mark there and just gently slice and really take your time all the way through lift mmm delicious a nice big dollop in the middle don’t be stingy and we tied with a cream another dollop it’s all spread that very carefully lift the lid and just sit there on top that’s why I start off with a little extra cream in there so when I squash it down the cream just pushes it out to the side I’m not finished poor the luxurious chocolate topping over the sponge be generous and make sure the cake is coated thoroughly dealer a gorgeous finish to the bottom the ladle and spread well one more Wow there know when to say stop and something looks that delicious I swipe dive in there [Music] whilst the prof infuses so cool rice noodles in boiling water for 10 minutes just enough time to fry your fritters now think what’s going on tartness the heat in the caramel the color on the ribs was amazing