Neapolitan Baskets

Ingredients

• 1 recipe Sponge Cake Batter (Enough for 6 gem pans)
• 1 cup Heavy Cream
• 0.25 cup Granulated Sugar
• 0.5 teaspoon Vanilla Extract
• 2 ounces Semi-Sweet Chocolate
• 1 tablespoon Hot Water
• 6 halves Candied Cherries
• 6 strips Angelica

Instructions

1. 1Prepare sponge cake batter according to your favorite recipe or a store-bought mix. Grease and flour 6 gem pans (small muffin tins). Fill each pan about 2/3 full with batter. Bake at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
2. 2Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Once cooled, carefully remove the centers of each cake, leaving a hollow space for the filling.
3. 3In a saucepan, combine heavy cream and sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the cream is just beginning to simmer. Remove from heat and stir in vanilla extract. Let cool slightly.
4. 4Melt chocolate in a microwave or double boiler. Dilute with hot water. Cool slightly. Slowly add a portion of the cooled cream sauce to the melted chocolate, stirring until smooth.
5. 5Fill each sponge cake basket with the chocolate cream sauce.
6. 6Garnish each basket with a candied cherry half and strips of angelica to represent handles.