ginger fluff sponge with candied hazelnuts & chocolate sauce

Cooking Directions

1. For the candied hazelnuts, place caster sugar and water into a small saucepan. Heat until sugar has dissolved. Increase heat to a boil and cook until starting to turn golden. Stir in hazelnuts, tossing to coat. Tip onto a piece of baking paper and separate with forks to cool separately. Once cool, roughly chop
2. 2 Tbsp of hazelnuts and blend the remainder in a food processor. Pre-heat oven to 180°C (160°C fanforced). Grease 2 x 20cm round cake pans and dust the sides with flour.
3. For the sponge, beat eggs and caster sugar together in the bowl of an electric mixer until thick and creamy, approximately 8-10 minutes. Meanwhile, sift together all of the dry ingredients. Gently fold into the creamed mixture until just combined, being careful to not over mix.
4. Spoon batter between cake pans and cook for 18-20 minutes. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
5. For the chocolate sauce, place Bulla Thickened Cream and brown sugar in a small saucepan, bring to the boil stirring until the sugar has dissolved. Place chocolate in a heatproof bowl and pour over cream mixture. Stir until chocolate has melted. Set aside to cool.
6. Place Bulla Whipping Cream into a bowl and using an electric mixer, beat until firm peaks have formed. Gently fold the blended candied hazelnuts through the cream and refrigerate until required.
7. To assemble, place one sponge on a serving platter, top with cream mixture and place second sponge on top. Spread chocolate ganache over the sponge and decorate with chopped hazelnuts.