Name: Borrachuelo con Salsa de Arroz (Sweet Brandy-Soaked Chocolate Sponge with Rice Pudding Sauce)
Yield: Serves 6
Cuisine: Spain
Ingredients: 100 g (3½ oz) Calasparra rice, rinsed and drained; rind of 2 lemons, cut into large strips; rind of 2 oranges, cut into large strips; 100 ml (3½ fl oz) dark Jamaican rum (optional); 1 litre (35 fl oz/4 cups) milk; 1 whole star anise; 3 cinnamon sticks; 150 ml (5 fl oz) white rum; 350 ml (12 fl oz) brandy; 6 eggs, separated, at room temperature; 70 g (2½ oz) unsweetened cocoa powder; 820 g (1 lb 13 oz) caster (superfine) sugar; 125 g (4½ oz/1 cup) plain (all-purpose) flour; 1 tablespoon fresh yeast

Preparation info

Serves
6

Difficulty
Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

Borrachuelo means drunkard. It refers to the amount of rum and brandy-flavoured jarabe (syrup) this chocolate sponge soaks up. This is a good recipe for sponge, as it is lightened by egg whites and leavened by yeast, which also gives it a nutty richness.

When making the sponge, make sure the equipment is really clean because any fat or oil will stop the egg whites from fluffing up. The other little tip is to always think light when making a sponge — a gentle touch will