CookEat Recipe
Chocolate Jam Biscuits
Light sponge-cake pieces topped with raspberry jam and chocolate glaze.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Lightly butter a small square cake pan and its food-contact oven-parchment lining.
Step 2
Separate the same five fresh shell eggs. Mix all five yolks with four ounces of icing sugar, one saltspoon of salt and half a teaspoon of ready-to-use vanilla extract, using a wooden spoon for about five minutes, until smooth and well blended.
Step 3
Beat the same five whites to a stiff froth in a clean grease-free bowl. Gently fold them and the three ounces of sifted flour into the yolk mixture with a skimmer, keeping the mixture light.
Step 4
Spread all the mixture evenly in the prepared pan and lightly sprinkle with icing sugar. Bake for about twenty-five minutes, checking before then and continuing as needed until the cake is set through, springs back lightly, a centre probe comes out without wet batter and the centre reaches at least 74 Celsius.
Step 5
Remove and cool promptly, then turn out onto a clean work surface and peel off the paper. Spread three tablespoons of the finished Raspberry Preserve, made with raspberries rather than its redcurrant alternative, evenly over the top.
Step 6
Spread sufficient freshly finished, just-warm Chocolate Glaze over the jam. Use the glaze prepared with the measured half white from a pasteurized shell egg suitable for uncooked dishes. Do not replace it with ordinary raw white or boil the finished glaze. Let the coating cool; refrigerate promptly at 4 Celsius or colder if not serving soon.
Step 7
Cut the cake into twelve even pieces. Set the pieces on an ovenproof dish and warm in the oven for ten seconds. Transfer to a dish lined with a folded serving napkin and serve immediately.
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