Maple Chocolate Cake

Maple Chocolate Cake

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Oven temperature: 180 degree Celsius

Sponge Fingers Ingredients

3 Large Eggs (separated)

2 tbsp Sugar

1 tsp Vanilla

1 cup Flour

1/4 tsp Cream of Tartar

3 tbsp Sugar



1. Prepare baking tray with paper. Preheat oven. Sift flour and set aside

2. Cream yolks and the 2 tbsp of sugar in a mixer bowl till thick & creamy Add in the vanilla

3. In a separate bowl, whip egg white till foamy, add the cream of tartar, continue till peaks form

4. Add in the 3 tbsp of sugar gradually

5. Fold in the egg white into egg yolk together with the flour in 3 additions till well blend

6. Transfer batter into piping bad and pipe on prepared baking sheet

7. Bake for about 10 - 12 min till barely brown.


Assembling the cake


300g Sponge Fingers

1/4 cup Maple Syrup

1/2 cup Brown Sugar

250g Butter, diced

2 cans Sweetened Condensed Milk (2x 397g)

300g Chocolate Couverture

1/2 cup Thickened Cream


1. Grease and line a baking tray with paper

2. Place sponge fingers in a single layer covering base of pan. Process the remaining biscuits to fine crumbs

3. Combine maple syrup, sugar, butter and condensed milk in a saucepan

4. Cook, stirring occassionally over low heat for 5-10 minutes and then increase heat to medium and cook a further 4 -5 minutes till it comes to a boil and thickens

5. Add in the biscuit crumbs

6. Pour mixture over biscuits base. refrigerate for 30 minutes to set

7. Place chocolate and cream in a bowl, place over a pot of simmering water

8. Stir till mixture is smooth

9. Spread chocolate mixture over chilled slices

10. Refrigerate until firm

11. Cut into fingers and serve

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