Orange and chocolate sformato sponge with rosewater pannacotta


by: Josey

We make this with what everyone in the kitchen now calls Margherita's chocolate sponge — it is the one we make for my daughter that doesn't contain eggs., as she is allergic to them. The chocolate sponge is layered with caramelized blood orange segments, and topped with rosewater pannacotta. We also serve it with lemon thyme ice cream.


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serves: 4

butter for the cake pan

25 tablespoon flour (plus more for the cake pan)

3 tablespoons cocoa powder

1/2 teaspoon heaping baking powder

1/2 teaspoon heaping bicarbonate of soda

3/4 cup superfine sugar

1/3 cup vegetable oil

2/3 cup water

1/4 cup white wine vinegar

For the rosewater pannacotta:

6 tablespoon milk

1/2 vanilla bean (split lengthwise)

1 tablespoon heaping superfine sugar

2 g gelatin leaves (soaked in water and squeezed)

2 teaspoons rosewater

For the blood orange segments:

8 blood oranges

fresh orange juice (blood orange juice if you can find it)

1/3 cup superfine sugar

1 tablespoon heaping pectin

For the chocolate glaze:

1/2 cup superfine sugar

1/3 cup water

2 1/4 teaspoons corn syrup

1/4 cup cocoa powder

1 3/4 ounces chocolate (70 percent cocoa solids, finely chopped)

6 1/2 teaspoon whipping cream

To serve (optional):

Lemon thyme caramel wafers

Blood orange crisps

Lemon thyme ice cream

Nutrition Facts
Orange and chocolate sformato sponge with rosewater pannacotta

Servings Per Recipe: 4

Amount per Serving

Calories: 1039

  • Total Fat: 28.8 g
  •     Saturated Fat: 20.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.1 mg
  • Sodium: 269.6 mg
  • Total Carbs: 185.1 g
  •     Dietary Fiber: 18 g
  •     Sugars: 85.9 g
  • Protein: 14.5 g

how is this calculated?

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1.  Preheat the even to 34O°F and butter and flour at 6-inch square cake pan.

2.  Make the sponge by sieving the dry ingredients in at bowl, combining all the liquid ingredients, and mix the two until smooth.

3.  Pour the mixture into the prepared pan and bake for 18 minutes, until a skewer inserted into the center comes out clean. Leave to cool in the pan. Then, when cold, transfer to the freezer for an hour to firm up the sponge and make it easier to cut.

4.  Use a 2 1/2—inch diameter pastry cutter to cut out 4 disks from the sponge, then carefully cut each disk horizontally to give 4 thin rounds from each one. Keep the discs in the fridge until you need them.

5.  To make the pannacotta, warm the milk in a pan with the vanilla bean (scraping in the seeds) and add the sugar. When it has dissolved, add the gelatin. Heat gently until hot to the touch (if you have a candy thermometer this will be l50°F), let cool a little (to 113°F), then add the rosewater (if the mixture is too hot, the alcohol will evaporate, and the flavor will disappear with it). Pour into a bowl, cool as quickly as possible, remove the vanilla bean and put in the fridge until set.

6.  Te prepare the bleed orange segments, segment the bleed oranges, spread out en a tray er plate that will go in the fridge, and set aside. Discard the pith and squeeze what is left of the oranges to extract as much juice as you can. Make this up to 2 cups plus 2 tablespoons with fresh orange juice. Mix the sugar with the pectin (mixing them will step the mixture from turning lumpy when you add them to the juice). Heat the orange juice in a pan, and, when it is just smoking (150°F), add the sugar and pectin, whisk in and bring to a boil fer just 1 minute. Pour ever the orange segments and leave on a counter to cool.

7.  To make the chocolate glaze, put the sugar in a pan with 3 tablespoons plus 1 1/2 teaspoons water and heat until the sugar dissolves. Take off the heat and leave the syrup to cool. Put into a pan with the corn syrup and 5 1/4 teaspoons water and heat. When it starts to boil, add the cocoa powder very slowly, just a sprinkle at a time to prevent it from spitting and splashing. Bring back to the boil, then take off the heat. Add the chopped chocolate, let it melt, then add the cream. Pass through a fine sieve and leave to cool.

8.  Te serve, place a clean 2 1/2—inch diameter pastry cutter in the center of each of 4 plates. Put a disk of chocolate sponge in the bottom of each, then spoon in some f the orange segments, add another disk pf sponge, and some more orange, then repeat, ending with sponge. Carefully slide off the pastry cutters, spoon on some glaze and serve with a scoop of pannacetta. Garnish with a lemon thyme caramel wafer (optional). If you like, you can arrange a bleed orange crisp alongside, and top with a scoop of lemon thyme ice cream.

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