Chocolate sponge cake

Step-by-step cooking

1. Step 1:

   

   Dough. For the dough we will need: flour, butter, sugar, dark chocolate, cocoa, baking powder, ground almonds and eggs. Add sugar to taste.

2. Step 2:

   

   In a saucepan, combine butter and chopped chocolate pieces.

3. Step 3:

   

   Melt, stirring, over low heat.

4. Step 4:

   

   Beat eggs with sugar into a fluffy light foam.

5. Step 5:

   

   Sift flour with baking powder and cocoa.

6. Step 6:

   

   Mix flour mixture into beaten eggs.

7. Step 7:

   

   Add ground almonds, mix again. Almonds can not be added, then the dough will turn out less dense, more porous and airy. And you can replace almonds with other favorite nuts.

8. Step 8:

   

   Pour in the chocolate-butter mixture.

9. Step 9:

   

   Mix again. You should get a homogeneous semi-viscous dough.

10. Step 10:

    

    Pour the chocolate dough into a rectangular baking dish lined with parchment and smooth it out. Bake the sponge cake for about 35 minutes at 180 ° C.

12. Step 11:

    

    Cream. For the cream, you will need butter and nutella at room temperature in a ratio of 1:1.

13. Step 12:

    

    Cool the finished biscuit and trim the edges. I also cut off the top so that the cakes turned out to be even rectangles.

14. Step 13:

    

    Cut into identical rectangles. It should be an even number.

15. Step 14:

    

    Combine soft butter at room temperature with nutella. Beat with a mixer until smooth.

16. Step 15:

    

    Smear one half of the sponge cake with cream. Cover with the other half.

17. Step 16:

    

    Coat the resulting cakes with cream from all sides.

18. Step 17:

    

    Crumble the biscuit trimmings.

19. Step 18:

    

    Roll the cakes in biscuit crumbs.

20. Step 19:

    

    Cool the rest of the cream. Then put it in a pastry bag and decorate the cakes with roses.