• dessert or snack.
  • 30 min. + cooking & time left to stand (approx. 1 hour 30 min.)
  • medium
  • 8 - 12 servings.
  • Ingredients for the sponge cake
  • 200 g plain flour.
  • 250 g sugar.
  • 200 g butter (can be replaced with sunflower oil or margarine).
  • 4 eggs.
  • 50 g powdered cocoa.
  • One sachet baking powder or 18 g bicarbonate.
  • A pinch of salt.
  • Optional: a teaspoonful of essence of orange blossom.
  • Ingredients for the filling:
  • Valliser quince.
  • Muscatel (optional).
  • Ingredients for the topping:
  • 200 g dark chocolate (70%) topping
  • Fruit & nuts to decorate.

Sponge cake

Grease a baking tin, approx. 28 cm diameter.

Next, beat the eggs and the sugar in a bowl. Add salt and continue beating until the mixture turns whitish.

Add the warm butter and keep beating.

Next, add the flour little by little, beating continuously, through a sieve or strainer - to avoid possible lumps in the cake mix.

Add the cocoa powder in the same way as the flour.

Add the essence of orange blossom and baking powder, all the while continuing to beat.

Pour the mixture into the greased tin and place in the preheated oven at 180º for about 30 minutes. It is ready when a toothpick can be inserted and removed without traces.

Let it cool on the worktop. Cover with a cloth to prevent a crust forming.


Once the sponge cake has cooled down, slice it in half. Use a long knife of the confectioner's knife variety.

Sprinkle the two halves of the cake with the muscatel (alternatively use light syrup, another liqueur or nothing).

Fillet the Valliser quince and place the pieces on the lower section of the cake.

Lastly, put the top of the sponge cake back in place, making sure to remove excess quince filling from the sides using a knife. This will make the cake more homogeneous when the topping is added.


Lastly, put the chocolate topping in a bowl and melt it in a bain-marie until totally liquid.

When the chocolate has liquefied, pour it onto the cake. Use a spatula to spread it evenly over the top and sides.

Decorate with your choice of fruit and nuts.

Then, let the cake cool before serving it.


While sprinkling the cake with muscatel, syrup or liqueur is optional, moistening it with these ingredients will make for a more honeyed cake.
If you do not wish to add a topping, sprinkle some icing sugar across the top of the cake.
The Valliser chocolate cake is very tasty and is perfect for people who love filling desserts and confectionery.


For more information about our products or if you would like to consult us about a specific issue, you may contact us by:


(+34) 938 994 821
Where are we?
C/ Pujada de Bellver, 20 bis ,
08735 - Vilobí del Penedès
Thank you for contacting Valliser .

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