Chocolate sponge with citrus cream and orange

Ingredients for 4 servings

Citrus-buttermilk cream:

200 g buttermilk

20 g icing sugar

1 lemon, zested and juiced

5 gelatine sheets

150 ml whipping cream, lightly beaten

80 ml YO Sugarfree Syrup Lemon-Lime

20 ml YO Sugarfree Syrup Orange

Orange salad:

2 oranges, peeled and cut into slices 

Chocolate sponge:

4 eggs

2 egg yolks

30 g melted butter

30 g cake flour

15 g cocoa powder

90 g icing sugar


Chocolate sponge: Froth up all ingredients with a hand mixer, add to a cream whipper and inject with three chargers. Spray into a microwave-safe mould and heat up in the microwave for 2 minutes at 850 watt.

Cream: Stir buttermilk, YO Sugarfree syrups and icing sugar together until smooth. Soak the gelatine in plenty of cold water for approx. 5 minutes, then squeeze out well. Add the lemon juice, heat up until the gelatine dissolves and pour into the buttermilk mixture. Fold in the whipping cream and fill a terrine dish or tupperware container to a height of approx. 3 cm, then refrigerate for 6 hours.

Roughly tear up the chilled chocolate sponge and spread out on a plate together with the orange slices. Cut the chilled cream into pieces and also add to the plate.