Composition / ingredients
Step-by-step cooking
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To prepare a chocolate sponge cake according to this recipe, mix the sifted flour, cocoa and starch. Then carefully separate the yolks from the proteins. Divide the sugar into two parts and beat one part with the yolks, add vanilla and beat again. In another bowl, whisk sugar with protein. Pour part of the protein mass into the yolks, mix gently, add the flour mixture, mix thoroughly but gently with a spatula, and add the remaining proteins. Beat with a mixer at low speed and spread in a pre-greased baking pan and level the surface. Bake the sponge cake at a temperature of 170-180 degrees for about 1 hour. Then we take out the finished biscuit and cool it. We put the bitter chocolate in a bowl, pour water into a saucepan and put it on fire. Then we put the bowl on the pan and melt our chocolate. When the chocolate becomes soft, add cream there and whisk everything thoroughly. If the glaze is too thick, you can add 1-2 tablespoons of water. Pour the hot glaze on the sponge cake and put it in the refrigerator for 5 minutes.
I think that hardly anyone will refuse such a laconic meal. Have a nice tea party!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Potato starch - 300 kcal/100g
