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11/08/2025

Recipe | Valrhona Jivara Chocolate & Salted Caramel Sponge | Afternoon Tea Week

Chcocolate sponge  recipe  blog post galgorm Galgorm

Valrhona Jivara Chocolate & Salted Caramel Sponge

Afternoon Tea Week is here and we’re letting you in on one of our sweetest secrets, the Valrhona Jivara Chocolate & Salted Caramel Sponge! Crafted in-house by our pastry chefs and a guest favourite from our new Afternoon Tea menu, this chcoclate sponge heaven treat is best enjoyed with a freshing brewed cup of tea, or for an extra celebration, a glass of champagne! 

 

Yield: 25 individual cakes (25g each)

Components:

  • Chocolate Sponge Cake Batter
  • Salty Caramel Topping

  • Jivara Chocolate Glaze

  • Caramel Crisp Garnish

 

Chocolate Sponge Cake Batter

Ingredients:

  • Unsalted Butter – 195g

  • Fine Sea Salt – 5g

  • Caster Sugar – 118g

  • Vanilla Essence – 8g

  • Egg Yolks – 78g

  • Light Brown Sugar – 48g

  • Plain Flour – 156g

  • Cocoa Powder – 39g

  • Baking Powder – 2g

 

French Meringue:

  • Egg Whites – 118g
  • Caster Sugar – 30g

 

Method:

  1. Cream butter, caster sugar, salt, and vanilla until pale and smooth.

  2. Whip yolks with light brown sugar until ribbon stage (approx. 45°C), then fold into the creamed butter.

  3. Sift and fold in dry ingredients (flour, cocoa, baking powder).

  4. Prepare meringue: whip whites and gradually add caster sugar until stiff peaks form.

  5. Fold meringue into batter in three stages, keeping the mixture airy and smooth. Reserve for assembly.

 

Salted Caramel Topping

Ingredients:

  • Caster Sugar – 150g
  • Water – 38g

  • Liquid Glucose – 10g

  • Warm Cream – 70g

  • Vanilla Bean – ¼ pod, split & scraped

  • Unsalted Butter – 105g

  • Fine Sea Salt – 0.5g

 

Method:

  1. Combine sugar, water, and glucose in a saucepan. Cook to a dark amber caramel (approx. 180°C).

  2. Deglaze with warm cream infused with vanilla bean, stirring carefully.

  3. Remove from heat, stir in butter and salt until smooth.

  4. Emulsify with a hand blender until glossy and homogeneous.

  5. Chill until thick enough to pipe but still soft.

Assemble & Bake

  1. Preheat oven to 160°C.

  2. Pipe 25g of chocolate batter into mini moulds.

  3. Bake for 12–15 minutes or until the cakes spring back lightly.

  4. Cool cakes completely on a wire rack.

 

Finishing Touches

  1. Using a piping bag with a fine round or flat nozzle, pipe long, delicate strips of the Salty Caramel Topping across each mini cake.

  2. Optionally, dip the sides or top in Jivara chocolate glaze and garnish with caramel crisp pearls.

  3. Allow to set at room temperature before serving.


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