Soaking Syrup for Chocolate Sponge Cake
Love making cakes? Here's a recipe for a delicious soaking syrup just for you! You can spend ages hunting down recipes for different cake soaks, or come up with your own ratios and add various ingredients to one base or another. It's genuinely interesting and pretty fun—you get to feel like a bit of an alchemist :) But when time is tight, it's better to reach for a simple, tried-and-true rum syrup for chocolate sponge cake. This one, for instance.
AnnaSer
Recipe author
Soaking Syrup for Chocolate Sponge Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
40 g
165 kcal
GI:
0
/
0
/
100
- The key part of any soaking syrup is the sugar syrup itself, which you can make from either white or brown sugar. I prefer brown—it gives the flavor a little more depth. Put the sugar in a saucepan, pour in the water, and set it on the stove, stirring constantly. Once the mixture comes to a boil, lower the heat and cook the syrup for about seven minutes. When it thickens, take it off the stove. Let the syrup cool to about 95°F (35°C), then add the dark rum and stir the soak thoroughly. Let it rest a little, and it's ready to use. Here's to your dessert creations!
Caloric content of the products possible in the composition of the dish
- Rum - 75 kcal/100g
- Water - 0 kcal/100g
- Brown Sugar - 394 kcal/100g
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