Lemon Violet Sorbet with Chocolate Sponge Cake

Rating: 3.78 / 5.00 (108 Votes)

Total time: 30 min


For the chocolate sponge cake:


For the lemon violet sorbet with chocolate sponge cake, place lemon sorbet, violets and honey in a bowl, allow to thaw slightly and mix well with a hand mixer and freeze again.

Beat eggs with granulated sugar, vanilla and lemon over steam until thick and fluffy. Beat with a hand mixer until cold. Sift flour with cocoa powder and gently fold into egg mixture

Spread on a tray with baking parchment paper to a good finger thickness and bake in a preheated oven at about 180 degrees for about 9 minutes and let cool. Decorate with the tempered couverture.Cut chocolate sponge cake into pieces and arrange on plates with the lemon violet sorbet. Garnish with violets.

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