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 help keep the sponge nice and airy.
The other delight is the rice pudding sauce. It is remarkably easy to make and so delicious. If you keep on cooking it and reduce the milk it becomes rice pudding! This dish is also excellent with some fresh goat’s curd or
Gently whisk the egg yolks and
Break the yeast into small pieces then add to the egg yolks and sugar. Mash the yeast with the back of a fork until there are no lumps and whisk to mix through.
In another bowl, whisk the egg whites until they keep their shape but before they form soft peaks. Gradually add
Add a third of the beaten egg white to the egg yolk mixture and whisk together to just combine then very gently fold the remaining whites through the yolks until just combined. There should be no white lumps, but be careful not to beat out the air.
Sieve the flour and cocoa together into a large bowl then sieve onto the egg mixture, one-third at a time, gently folding each addition through. Pour the mixture into the prepared tin and
Meanwhile, to make the syrup, put
Using a long serrated knife, carefully cut off and discard the thin layer of upper ‘crust’ on the sponge, to help soak up some of the jarabe. Cut the sponge into six equal portions and put these into a
To make the rice pudding sauce, put the milk, remaining orange and lemon rind, the cinnamon sticks and remaining sugar in a heavy-based saucepan over medium heat. Stir until the sugar has dissolved then, as soon as the milk starts to boil, add the rice. Return to the boil then reduce to a simmer and cook for about 30 minutes, or until the rice is tender. Remove from the heat and allow to cool just
To serve, place the soaked sponge pieces onto a plate and spoon over any residual jarabe and then the rice pudding sauce.
© 2007 All rights reserved. Published by Murdoch Books.