INGREDIENTS
- 1 pack of Gluten-Free and Lactose-Free Marble Sponge Cake from La Granja
- 3 gluten-free chocolate bars (dark or milk, to taste; approx. 300–360 g in total)
- Jam of your choice (we used lemon curd)
- Silicone mold with autumn-themed shapes
ELABORATION
1. Melt the chocolate using a double boiler or in the microwave. Here’s how to do it with a double boiler: place water in a saucepan and a heatproof bowl on top, making sure the bowl does not touch the water. Add the chopped chocolate and melt it slowly, stirring with a spatula until smooth and glossy.
2. Using a small spoon, spread a thin layer of chocolate over the bottom and sides of each cavity of the silicone mold. Gently tap the mold on the countertop to remove any air bubbles. Refrigerate for 5–10 minutes to set.
3. Crumble the Gluten-Free and Lactose-Free Marble Sponge Cake from La Granja and place a small portion into each cavity, leaving space for the jam and the final layer.
4. Add ½ teaspoon of lemon curd (or your favorite jam) on top of the sponge cake.
5. Cover each cavity with more melted chocolate to seal it. Smooth it with a spoon and tap the mold again to even it out.
6. Refrigerate for 30–60 minutes, until firm. Carefully unmold and enjoy!
