St David’s Day Dessert: Sticky Chocolate Sponge

Sticky Chocolate Sponge

Dark Chocolate, Miso, Pistachio, Strawberry, Sheep’s Yoghurt, Sorrel

Learning the necessary skills and techniques in cooking is key to taking your career to the next level. Once you know the basics you can then use the influences and trends of the industry to put a modern seasonal spin on the classics. Here is a modern dessert inspired by the colours of the Welsh flag.

Why not have a go at the main chocolate element yourself by following the recipe below?

Dark Chocolate Mousse

1 sheet of gelatine

125g of whole milk

175g of Dark Chocolate

250g of cream

  1. Soak the gelatine in cold water until soft.
  2. Heat the milk and add the softened gelatine.
  3. Add a third of the hot milk to the chocolate chips and mix until you obtain a smooth, bright, and elastic consistency. Add the remaining milk, stirring well to keep the same consistency,
  4. Whip the cream. When the chocolate mixture hits 40–45°C, gently add the cream, continuing to whip as you go.
  5. Pour the mousse into the mould with the caramel insert, cover and place it in the freezer until solid.

Sticky chocolate Sponge

1 large egg, separated

1 pinch of salt

30g of caster sugar

40g of unsalted butter, melted and cooled

20g of dark chocolate, melted and cooled

25g of plain flour, or plain gluten-free flour

1/2 tsp baking powder

10g of cocoa powder

  1. Preheat the oven to 170°C/gas mark 3 and grease and line a small roulade tin with baking parchment.
  2. Whisk the egg white with the salt to the stiff peak stage and set aside.
  3. In a mixing bowl, whisk the egg yolk and sugar until pale and mousse-like. Whisk in the melted butter and chocolate before sifting over the flour, cocoa and baking powder.
  4. Fold the dry ingredients into the wet before carefully folding the beaten egg white into the mixture with a large metal spoon.
  5. Pour the batter into your prepared roulade tray.
  6. Pop the tray in the oven for about 8–10 minutes, or until an inserted skewer comes out clean. Leave the cake to cool completely on a wire rack.

White Miso Caramel

150g Sugar

60g Water

240g Cream

50g White Miso Paste

  1. Heat the cream till just before reaching boiling point. Turn the heat off.
  2. Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar.
  3. Heat the mixture over medium heat and bring it to boil without further stirring.
  4. When the sugar mixture becomes golden brown, remove the pan from the heat.
  5. Pour the pre heated cream in carefully and a little amount at a time, as the caramel will bubble.
  6. Stir to combine and whisk the loosened miso mixture in.
  7. Put the saucepan back on low heat and simmer for a minute.

Chocolate Glaze

350g Dark chocolate

200g water

300g sugar

200g condensed milk

50g cocoa powder

20g powdered gelatine

  1. Bloom the gelatine in cold water.
  2. Heat the water, sugar, and condensed milk in a saucepan. Bring it just to a boil and turn off the heat. Stir in the vanilla and bloomed gelatine until it is fully dissolved.
  3. Place the chocolate in a bowl and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted.
  4. Use an immersion blender process until it is very smooth.
  5. Strain the glaze through a sieve to remove any stray particles.
  6. When the glaze has cooled to 32°C, it is ready to pour over the elements.

The techniques and skills used in this recipe are taught to apprentices, who are working towards an Apprenticeship Level 2 & 3 in Professional Cookery and covers preparing, cooking and finishing hot and cold desserts. For more information about how we can help support your business or help you become an apprentice, please contact Cambrian Training Company at or click here.