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Blueberry and dark chocolate Sponge

Anna Kong created a beautiful dish which stunned the judges at the @bcblueberries Weltec cooking comp.


For the Jaconde Sponge

100g egg

60g sugar

17.5g rice flour

75g ground almond

65g egg whites

30g sugar

15g melted butter

120g Sujon blueberries

For the Butter Cream

1 egg

1 yolk

175g sugar

250g soft butter


Blue & red food colouring

For the Ganache

200g dark nestle couverture chocolate

200g cream

For the Sugar Syrup

200g sugar

200g water

Melted chocolate

Method for the Jaconde Sponge

Rinse and drain the blueberries. Cut blueberries into smaller pieces

Pat dry and bake in the oven and 140deg for 10 minutes.

In a mixer for 7 minutes mix the egg, sugar, rice flour and ground almond.

In another mixer bowl whisk the egg whites and slowly add the sugar until a soft peak forms.

Fold the mixtures together adding in the melted butter.

Spread & add the blueberries baking at 220degC for 5 minutes, turn and cook for another 3 minutes.

Method for the Butter Cream

Pasteurize the eggs and sugar at 63degC-65degC.

Whisk it down to 35degC.

Add the butter slowly, the the vanilla and a few drops of the food colouring.

Method for the Ganache

Bring the cream to a boil, add the chocolate in two stages.

Chill the mixture before use.

Method for the Sugar Syrup

Bring sugar and water to boil.

Cool the syrup.


Cut the sponge into 3 pieces.

On the first piece of sponge add the melted chocolate on the skin side plus baking paper & flip.

Mix the sugar syrup and butter cream

On the second piece of sponge add the sugar syrup ganache

On the third piece of sponge add the sugar syrup plus the butter cream.

Place in the freezer for approx. 10 minutes.

Heat the ganache (32degC) and pour over top of the sponge.

Trim, portion and decorate how you wish.

Share your creations with us @sujonberries

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