Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce Recipe
Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce
Flavors of Quebec
Total time: 30 to 60 minutes

Preheat the oven to 180°C / 350°F
Prep. time: 30 minutes
Cooking time: 10 minutes

Difficulty: Easy
For 4 servings

- 4 Eggs
- 180 g (3/4 cup) sugar
- 150 g (5 oz.) dark Chocolate
- 240 g (1 cup) butter
- 120 g (1/2 cup) flour, sifted
- 75 g (2 1/2 oz.) hazelnuts, coarsely chopped

Chocolate Cream
- 175 ml (3/4 cup) heavy cream (35%)
- 150 g (5 oz.) milk chocolate

- 60 g (1/4 cup) honey
- 100 g (2/3 cup) fresh or frozen cranberries
  1. In a mixer, beat the eggs and sugar until thick and pale. Melt the chocolate and butter in the microwave in 30 second intervals. Reduce the mixer speed and blend the chocolate-butter mixture into the eggs, then incorporate the flour and hazelnuts.
  2. Pour the batter into buttered parchment-lined molds and bake in a 180° C (350° F) oven for 10 minutes.

Chocolate Cream

  1. Bring the cream to a boil and pour it over the chocolate in a bowl. Whisk well to make a smooth ganache. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  2. To serve, whip the chocolate cream lightly, being careful that it doesn’t turn grainy.


  1. Top each portion of chocolate sponge with some chocolate cream. 
  2. In a skillet, heat the honey and add the cranberries until they pop. Serve the hot cranberries with the chocolate sponge.
More recipe ideas

A recipe from Jean-Paul Grappe, instructor at ITHQ

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