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CHOCO-SHORTCAKE　DESSERT

Japanese Chocolate “Shortcake” Dessert

Japanese style chocolate “shortcake” dessert. For topping, you can use ready-made whipped cream. Try using both plain and chocolate creams for a delightful white and brown effect. To make it more colorful, garnish the dessert with strawberries and/or herbs.

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●Preparation Tip

●Cocoa Sponge
Photo #1 Photo #2	Melt butter over low heat or by double boiling. Combine eggs and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat the mixture. When the mixture becomes lukewarm, remove the bowl from the heat and beat until creamy and heavy. (Photo #1) Add the sifted dry ingredients and mix lightly. Then stir in the melted butter and blend until smooth. (Photo #2) Fill a baking pan with the batter to a depth of 2cm. Bake in a preheated oven at 180 °C (365 °F) for 15 minutes until brown.
●Finish
Photo #1 Photo #2	Mix syrup and rum. Melt chocolate over low heat or by double boiling. Add the melted chocolate to whipping cream and beat lightly. (Photo #1) Cut the sponge into 2cm cubes. (Photo #2) Place the sponge cubes in a glass or a bowl. Sprinkle with the syrup mixture. Pipe the whipped cream on top and sprinkle with cocoa powder as in the top photo.