Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. Canola oil, to grease

  3. 10 x 1cm-thick slices Woolworths Honey Sponge Roll

  4. 1 x 240g pkt white chocolate, finely chopped

  5. 1 x 300ml ctn thickened cream

  6. 2 eggs, separated

  7. 1/2 tsp vanilla essence

  8. 1 1/2 tbs water

  9. 2 tsp gelatine powder

  10. 250ml (1 cup) thickened cream, extra

  11. 2 tsp icing sugar mixture

  12. 1 x 50g bar Nestle Violet Crumble, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Lightly brush a 20cm (base measurement) springform pan with oil to grease. Line the base and side with plastic wrap. Place 6 sponge slices around the side of the pan. Place 3 sponge slices over the base and cut the remaining sponge slice into smaller pieces to fill in the gaps over the base.

  2. Place the chocolate in a large heatproof bowl. Place 80ml (1/3 cup) of the cream in a small saucepan over medium heat and cook, stirring, for 3 minutes or until it just comes to the boil. Pour the cream over the chocolate. Use a metal spoon to stir gently until the chocolate melts and the mixture is smooth. Quickly stir in the egg yolks and vanilla.

  3. Place the water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the saucepan to come halfway up the side of the bowl. Use a fork to whisk until the gelatine dissolves. Stir into the chocolate mixture.

  4. Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Use a clean, dry electric beater to beat egg whites in a separate bowl until soft peaks form. Use a metal spoon to fold the cream and egg whites into the chocolate mixture. Pour into the prepared pan. Cover and place in the fridge for 6 hours or until firm.

  5. Place the cake on a serving plate. Use an electric beater to beat the extra cream and icing sugar in a bowl until soft peaks form. Spread over the top of the cake. Top with the Violet Crumble to serve.


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