Easy chocolate sponge with carrot and orange sorbet

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 2

Experimenting with vegetables in desserts can be very rewarding since they add lovely and surprising flavours, and create a light dessert. In this recipe, orange and carrots account for the sweet flavours with acidic hints. The sponge cake is easy to make and light like air, yet with a powerful taste. A few dots of dark chocolate ganache add a more solid chocolate flavour to the dessert while keeping it light.

Recipe components

Callebaut® ingredients

Sorbet

IngredientsPreparation
  • 100g
    baby carrot
  • 100g
    orange(s)
  • 20g
    sugar
  • 1g
    cardamom
  • 1pinch
    salt
  • 10g
    dextrose
  • 10g
    glucose

Steam the baby carrots, add the other ingredients, freeze and make into a sorbet in the Pacojet.

Kumabo chocolate sponge

IngredientsPreparation
  • 20g
    water
  • 30g
    sugar
  • 75g
    Kumabo
  • 50g
    flour
  • 3
    whole egg(s)
  • 2piece(s)
    egg white

Heat the water, and dissolve the sugar and chocolate in it. Then add the flour, the eggs and the egg whites.
Pour into a pressured container, pipe the batter in a plastic container or mould and bake in the microwave oven for 45 seconds at 800W.

Kumabo ganache

IngredientsPreparation
  • 20cl
    cream
  • 30g
    Kumabo

Boil the cream and melt the chocolate in it. Keep in the piping bag.

Finishing and presentation

IngredientsPreparation
  • 20cl
    infusion of flowers
  • Q.S.
    mixture of petals
  • Q.S.
    fruit jelly
  • Q.S.
    caramelised, dried carrot chips

Pipe the ganache and fruit jelly droplets onto trays. Arrange the petals on top. Place the chocolate sponge in the middle with a quenelle of sorbet on top. Finish off with the caramelised carrot and pour the lightly warmed infusion of flowers around the content.